AI-generated
Carrot Cake with Walnuts
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/desserts/carrot-cake-with-walnuts
About this recipe
Carrot cake with walnuts is a moist cake made with grated carrots, oil, and crunchy walnuts. Carrots add natural sweetness and softness, while the walnuts contribute a more pronounced texture and deeper flavor. Oil keeps the cake from drying out quickly, and baking powder helps produce a lighter crumb. Chop the walnuts coarsely enough to remain noticeable in the finished cake.
Ingredients
220 g all-purpose flour
180 g carrot, weighed after peeling and trimming
2 eggs
80 ml oil
60 g walnuts
100 g sugar
1 teaspoon baking powder
Steps
Line a round cake tin about 20 cm across with baking paper. Preheat the oven to 180°C with top and bottom heat and position the rack in the middle.
Wash and peel the carrots, trim the ends and finely grate. Chop the nuts, leaving noticeable pieces. Mix the eggs, sugar and oil in a bowl until uniform.
Combine the flour and baking powder, add to the egg mixture and fold briefly with a spatula. Scrape up ingredients from the bottom of the bowl, but do not beat or work the batter for long.
Add the grated carrot and chopped nuts. Distribute them with a few folds of the spatula, until no dry streaks or large clusters remain. Transfer the batter to the prepared tin and level the surface.
Bake for 35–45 minutes. The cooked cake should have a springy center; a skewer inserted into the middle should emerge without raw batter. Moist crumbs are different from liquid, underbaked batter.
Place the tin on a wire rack for about 30–45 minutes, or longer if the center is still warm. Slice after cooling, once the crumb holds its shape and does not drag along with the knife.
Estimated nutrition
Rate this recipe
2 ratings
Comments