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Carrot Cake
Agar Agar Jelly

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Carrot Cake

Cake base
All purpose flour - 3 Cups
Sugar - 2 Cups
Salt - 1 Table Spoon
Cinnamon - 1 Table Spoon
Apple Sauce -1-1/2 Cups[OR]1 Cup Oil
Larges Eggs -4 [OR]5 Eggs whites
Vanilla extract - 1 Table Spoon
Pureed Carrots - 1-1/2 Cups [One 16 Oz. bag]
pineapple -3/4 Cup(optional)

1. Preheat oven to 350 degrees. Grease two 9 or 10 inch spring form pans.
2. Sift dry ingredients into a bowl. Add applesauce or Oil, eggs and vanilla.Beat well. Fold in carrots and Pineapple.
3. Pour batter into the prepared pans. Set on the middle race of the oven and bake for 50 minutes, until the edges have pulled away from sides and a cake tester inserted comes out clean.
4. Cool on cake rack for 3 hours. Fill cake and frost sides with cream cheese frosting.

Cream Cheese Frosting
Cream Cheese (at room temperature) - 8 Oz
6 Table Spoon of Sweet butter at room temp. (Whipped butter works really well)
3 Cups of confectioners sugar
1 teaspoon of vanilla extract

Method :
1. Cream together cream cheese and butter in a mixing bowl.
2. Slowly sift in confectioners sugar and continue beating until fully incorporated. Mixture should be free of lumps.
3. Stir in Vanilla extract.

A recipe from Mohamed Khader of Lakewood, CO - USA

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Agar Agar Jelly

1 tin condensed milk
1 litre milk
1packet agar agar (available in Indian grocery stores)
green food color
shredded pista and almonds

Make a thick jelly by boiling the agar .Add green color before the jelly sets.By this time boil the milk and add the Condensed milk and stir well.When the jelly settles grate the jelly.Add grated jelly to the milk mix.At the add the shredded almonds and pista.Chill it and Serve.

A recipe from Deepa Salam of Chennai-TN India

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