If you’re looking to make brownies, cookies, cakes, or any other baked goods, you need to start with the best ingredients. Top quality products like grass fed ghee make your treats more flavorful and tender, delivering delicious results every time.
Why should you use ghee in your baked goods rather than conventional butter? Butter goes rancid quickly, due to the presence of milk solids and high water content in the butter. If you leave your sweet treats out for a few days, they’ll taste bad before you have a chance to enjoy them. Some bakers prefer to use oils for this reason – but oils deliver nowhere near the flavor that rich melted butter delivers.
Organic ghee, coming from grass-fed cattle, delivers all the complex flavor of using butter, with the shelf life and stability of using oils. In ghee, water and select fats have been removed from the butter, giving your cookies, pastries, and cakes all the luscious and wonderful flavor from butter-without the risk of drying out or going rancid. This eliminates the need for tasteless oils that don’t improve the quality of your baked goods. Organic, grass-fed ghee – combined with quality flour, fresh eggs, and pure sugar – allows you to create amazing baked goods every time.
At Pure Indian Foods, we use organic ghee as a substitute for butter to deliver great-tasting and healthy results. One of our favorite recipes is carrot cake made using ghee, which delivers a rich flavor with moist texture. It’s sure to make the perfect end to any meal.
Baking Carrot Cake with GheeYield: One 9-inch, two-layer cake (approximately 12 pieces)
Prep Time: 30 minutes
Cooking Time: 25-30 minutes
- 2 cups all purpose flour
- 1 1/2 cups grated jaggery, packed
- 1/2 cup granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp powdered ginger
- 1 tsp salt
- 4 eggs, beaten
- 1 cup grass-fed organic ghee, melted
- 1/3 cup buttermilk
- 1 tbsp vanilla extract or 1 tsp extract and 1 large vanilla bean, split and seeds removed
- zest from one orange
- 3 cups finely grated carrot
- Preheat oven to 375°F. Grease two 9-inch cake pans with ghee. Line bottoms with parchment paper, grease the paper and then coat in flour.
- In a large bowl, sift together the dry ingredients. Ensuring the brown sugar is not clumped up.
- In a separate bowl, mix together the eggs, buttermilk, clarified butter, vanilla (and bean, if using) and orange zest. Stir in the carrots.
- Mix the dry ingredients into the wet ingredients, but do not over mix.
- Pour the batter evenly between the two cake pans, and bake side by side in preheated oven for 25-30 minutes.
Yield: Enough frosting for this cake
Prep Time: 10-15 minutes
- 8 oz cream cheese, softened
- 1/2 cup (or 4 oz) salted butter, softened
- 2/3 – 2 cups icing sugar
- 1 vanilla bean or 2 tsp vanilla extract
- 1 tbsp lemon juice (approximately 1/2 a lemon)
- Beat cream cheese and butter together until completely mixed, no lumps!
- Add vanilla and lemon juice.
- Add sugar gradually until the desired consistency is reached.
- Frost cake immediately.