This is the ultimate carrot cake in simplicity (you use a food processor for everything) and taste (it’s reminiscent of gajar ka halwa- a taste very familiar to desi people). My recipe is modified from the NYT one.

Heat oven to 350 and prep a 8×8 inch square pan.

In a food processor – chop into tiny pieces – 300g of carrots, add a cup and 1/4(270g) of granulated sugar. Process till pieces are small. Add 3 eggs, 1/2 cup of oil and 1/2 cup of sour cream and homogenize everything.

Add dry ingredients to food processor (260 g or 2 cups all purpose flour , 1 tablespoons of baking powder – it’s a lot and 1 tsp kosher salt).

Pulse till everything is combined- add to pan and bake till a skewer comes out almost clean. It took me about an hour and 10 min.

Make the fudge topping while the cake is baking. 1 can of condensed milk (14 oz), 1 tbsp butter and 3 tbsp good cocoa. Heat til it just starts bubbling.

I added the fudge topping to the hot cake in the pan and let everything cool together

This cake is amazing