Gajar Halwa Cake (Eggless Indian Carrot Layer Cake)
Eggless rabdi-scented sponge soaked with sugar syrup, layered with whipped cream, gajar ka halwa, and salted pistachios. Rustic 6-inch celebration cake with mithai flavor in every bite.
Ingredients
For the eggless cake base
- 1½ cups all-purpose flour 190 g
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 1 cup granulated sugar 200 g
- ¾ cup milk 180 ml; room temperature
- ½ cup plain yogurt 120 g; room temperature
- ½ cup neutral oil 120 ml; sunflower or avocado
- ½ teaspoon rabdi essence see notes for substitutes
For the sugar syrup
- 3 tablespoons granulated sugar
- 3 tablespoons hot water
For the filling and frosting
- 200 g cold heavy whipping cream about ¾ cup
- 50 g powdered sugar about ⅓ cup
- ¼ teaspoon rabdi essence
- 200 g gajar ka halwa about ¾ cup packed; cooled
- 2 tablespoons chopped salted pistachios
For optional decoration
- Chocolate ganache, dried rose petals, crushed pistachios, edible silver leaf (optional)
Instructions
Bake the cake layers
- Preheat oven to 350°F (180°C). Grease three 6-inch round pans, line bottoms with parchment, and grease the paper lightly.
- Sift flour, baking powder, baking soda, and salt into a bowl; whisk briefly and set aside.
- In a large bowl, whisk sugar and milk until the sugar begins to dissolve. Whisk in oil until the mixture looks smooth.
- Add yogurt and rabdi essence; whisk until smooth.
- Add dry ingredients in two additions, folding gently until no dry streaks remain. Do not overmix.
- Divide batter evenly among the three pans (about 275 g each if you weigh).
- Bake 35 to 45 minutes, until a skewer inserted in the center comes out clean.
- Cool in pans 5 minutes, then turn out onto a rack, peel parchment, and cool completely.
Make the sugar syrup
- Stir hot water and sugar until dissolved. Cool completely before using.
Whip the cream
- Beat cold cream, powdered sugar, and rabdi essence until stiff peaks form. Refrigerate until assembly if the kitchen is warm.
Assemble the cake
- Trim the caramelized tops off each layer so you have three even disks.
- Place the first layer on a plate or cake board. Brush the top lightly with sugar syrup.
- Spread about one-third of the whipped cream evenly. Spoon about 100 g halwa over the cream and spread gently. Sprinkle about one-third of the pistachios.
- Add the second layer. Repeat syrup, cream, 100 g halwa, and pistachios.
- Top with the third layer. Brush the top with a little syrup if desired.
- Crumb coat the sides and top with the remaining whipped cream for a rustic finish.
- Chill at least 30 minutes before slicing. Decorate with ganache, rose petals, or extra pistachios if you like.
Notes
Rabdi essence substitute: use ½ teaspoon cardamom extract, or a pinch of saffron steeped in 1 tablespoon warm milk plus ¼ teaspoon almond extract.
Halwa: use your favorite homemade batch, family recipe, or store-bought halwa. Cool it until it holds a spoonful without running.
Vegan swap: replace yogurt with coconut yogurt, use a neutral plant milk, swap whipping cream for chilled full-fat coconut cream (chilled overnight, solids only), and confirm halwa is dairy-free if needed.
Gluten-free: substitute a 1:1 gluten-free baking flour blend; add 1 extra tablespoon milk if batter looks stiff.
Do not over-soak: thin brush of syrup per layer only. Too much makes the cake wet.
Make-ahead: bake layers up to 2 days ahead, wrap tightly, and store at room temperature. Assemble up to 1 day before serving and keep refrigerated.
Storage: cover and refrigerate assembled cake up to 3 days. Bring slices to room temperature 15 minutes before serving for the best texture.
Adapted from Sushma Iyer's gajar ka halwa cake at Spices N Flavors; tested in my home kitchen for soak level and stack stability.
Tried this recipe?Let us know how it was!