Carrot Cake with Walnuts
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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
Servings: 10
220 g all-purpose flour
2 carrots
2 eggs
80 ml oil
60 g walnuts
100 g sugar
1 teaspoon baking powder
Steps
Preheat the oven to 180°C, and line the pan with parchment paper or lightly grease it.
Stir the eggs with the sugar and oil, and finely grate the carrots.
Briefly mix in the flour and baking powder so the carrot batter does not become unnecessarily thick.
Fold in the grated carrots and chopped walnuts just until evenly distributed through the batter.
Bake the carrot cake with walnuts for 35–45 minutes, until the center is springy and a toothpick comes out clean.
Let the cake cool completely for 30–45 minutes before slicing because the warm carrots hold a lot of moisture.
Estimated nutrition
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