Directions
Prepare the Baking Pan:
Preheat your oven to 180°C (356°F).
Grease the baking pan with 1 teaspoon of solid oil.
Mix the Wet Ingredients:
In a large mixing bowl, beat 4 eggs and 1.5 cups of granulated sugar with a mixer until the mixture turns white and foamy.
Add 1 cup of milk and 1 cup of oil to the mixture. Whisk again for about 10 seconds.
Incorporate the Dry Ingredients:
Sift together 2.5 cups of flour, 2 packets of baking powder, and 1 packet of vanilla.
Gradually add the dry ingredients to the wet mixture, beating with the mixer on the lowest speed until just combined.
Add Carrots, Walnuts, and Cinnamon:
Fold in 2 cups of grated carrots, 1 cup of chopped walnuts, and 1 teaspoon of cinnamon. Mix until evenly distributed.
Bake the Cake:
Pour the batter into the prepared baking pan.
Bake in the preheated oven at 180°C (356°F) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for a few minutes, then remove it from the pan and let it cool completely on a wire rack.
Once the cake is completely cooled, sprinkle with powdered sugar for a finishing touch.
Enjoy!
Slice and serve your delicious carrot walnut cake. Perfect with a cup of tea or coffee.
Serving Suggestions
Enjoy with a cup of tea or coffee for a perfect afternoon treat.
Add a dollop of cream cheese frosting for extra indulgence.
Serve with a side of fresh fruit for a balanced dessert.
Cooking Tips
Grate the Carrots Finely: For a smoother texture, finely grate the carrots.
Toast Walnuts: Lightly toast the walnuts before adding them to the batter for extra flavor.
Check for Doneness: Use a toothpick to check if the cake is done; it should come out clean.
Nutritional Benefits
Rich in Carrots: Carrots are high in vitamins A and C, promoting eye health and immunity.
Nuts for Protein: Walnuts add a source of protein and healthy fats.
Spices for Flavor: Cinnamon adds flavor without extra calories.
Dietary Information
Contains Nuts: This recipe includes walnuts.
Contains Dairy and Eggs: Not suitable for dairy-free or egg-free diets.
Nutritional Facts (Per Serving, Based on 12 Servings)
Calories: 290
Fat: 15g
Carbohydrates: 34g
Protein: 5g
Fiber: 2g
Sodium: 180mg
Storage
Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, keep in the refrigerator for up to a week.
Freezing: Can be frozen for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe?
Moist and Flavorful: The combination of carrots, walnuts, and spices creates a deliciously moist and flavorful cake.
Easy to Make: Simple ingredients and straightforward instructions make this recipe easy to prepare.
Versatile: Perfect for any occasion, from a casual family gathering to a special celebration.
Guilt-Free Treat: Enjoy a sweet treat with natural ingredients and no artificial additives.
Conclusion
This Carrot Walnut Cake is a scrumptious and wholesome dessert that brings together the goodness of carrots and walnuts. With its moist texture and delightful spices, it’s a perfect addition to any meal or occasion. Whether you’re enjoying it with tea or serving it at a party, this cake is sure to impress. Try this recipe today and savor the deliciousness of homemade carrot walnut cake!
Frequently Asked Questions (FAQ)
Can I use a different type of oil?
Yes, you can use vegetable oil, coconut oil, or any other neutral oil.
Can I substitute the walnuts with other nuts?
Absolutely! Feel free to use pecans, almonds, or your favorite nuts.
Can I add raisins or other dried fruit?
Yes, adding raisins or dried fruit can enhance the flavor and texture of the cake.
How can I make this recipe gluten-free?
Use a gluten-free flour blend to replace the regular flour.
Can I use honey instead of granulated sugar?
Yes, you can substitute honey, but you may need to adjust the liquid content in the recipe.
How do I make sure the cake is moist?
Ensure not to overmix the batter and avoid overbaking to keep the cake moist.
Can I make this cake ahead of time?
Yes, the cake can be made a day ahead and stored in an airtight container.
Can I freeze the cake?
Yes, the cake freezes well. Wrap it tightly in plastic wrap and foil before freezing.
What can I use instead of vanilla?
You can substitute vanilla extract with almond extract or leave it out if preferred.
How can I tell when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
