Carrot Walnut Cake
This is a recipe for a succulent Carrot Walnut Cake. A delicious cake that you can eat as a snack at any time of the day, but especially at tea time!
The Perfect Walnut and Carrot Cake
This exquisite Carrot and Walnut Cake bursts with flavour combining the natural sweetness of carrots with the satisfying nuttiness of walnuts.
Carrots are the star ingredient of this luscious carrot cake with walnuts. Not only do they add a delightful touch of natural sweetness, but they also infuse the cake with moisture and a tender texture. Packed with vitamins, fiber, and antioxidants, carrots offer a myriad of health benefits too.
Incorporating carrots into your dessert is a fantastic way to sneak in some extra nutrients while savoring a slice of heavenly goodness.
When it comes to enhancing the texture and flavour of carrot and walnut cake, walnuts play an instrumental role. Their earthy nutty taste combine perfectly with the sweetness of the carrots.
And if you want a satisfying crunch in your cake, just chop them and leave them in small pieces before you bake it. Walnuts are also rich in heart-healthy fats, protein, and omega-3 fatty acids.
A Perfect Harmony of Ingredients
Besides the star duo of carrots and walnuts, this recipe calls for a medley of spices. We use cinnamon and nutmeg, to add warmth and depth to the cake’s taste.
Additionally, the moistness and richness are achieved through the inclusion of eggs, vegetable oil, and a touch of vanilla extract.
As your carrot walnut cake bakes to perfection, your kitchen will be filled with an irresistible aroma. Once the cake is done, remove it from the oven and allow it to cool before adding the finishing touch—a sprinkling of powdered sugar.
If you wish you can also frost the cake and garnish it with some whole walnuts. We did not do that though this time.
You could also bake the mixture in a muffin tray to create some carrot and walnut muffins if you prefer.
If you made this recipe, let me know how you get on in the comments section below!
How to make a succulent carrot and walnut cake
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Carrot Walnut Cake
This succulent carrot and walnut cake is a delicious treat. Eat as a snack with a cup of tea or coffee.
Ingredients
- 2 eggs
- 200g light brown sugar
- 1 tsp vanilla essence
- 200g plain flour
- 250g carrots
- 120g walnuts
- 200g Sunflower oil
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
Optional
- Powdered sugar to sprinkle
Instructions
- Pre-heat the oven to 180C.
- Cut the carrots into 2 cm pieces and shred them in a food processor. (I use a Nutribullet for this). Do the same for the walnuts (if you like bits of nut in your cake, you may wish to just cut them into smaller pieces).
- Mix the flour, oil, sugar, vanilla essence, cinnamon, nutmeg, eggs, baking soda in a food mixer and mix well. Then add the carrots and nuts and mix.
- Oil a baking tin and then add the mixture to the tin.
- Put in the oven for 30-35 minutes or until the surface has started to brown or a knife placed into the cake comes out dry.
Notes
Serve on its own or with some whipped cream.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 397Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 31mgSodium: 250mgCarbohydrates: 42gFiber: 2gSugar: 27gProtein: 4g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.