Spring greens may already be old hat, but homegrown berries and imported peaches are still some way off: with the best citrus now behind us, we’re still in the so-called hungry gap for fruit. So here come root veg to the rescue in this fudgy, south Asian classic – to quote Meera Sodha, “If eating carrots as a pudding strikes you as odd, remember how good a spiced carrot cake is.”
Prep 10 min
Cook 45 min
Serves 4
