Carrot and Walnut Cake

Carrot and Walnut Cake

10 Reviews 2 Pics
Murooj Ibraheem
Recipe by  Murooj Ibraheem

“A nice carrot and walnut cake with a slight taste of spice due to some spices like cardamom. It's not too sweet and the count of calories is moderate.”

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Ingredients

Adjust Servings

Original recipe yields 1 -9 or 10 inch tube pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  2. Sift the flour, baking soda, and baking powder together and set aside.
  3. Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
  4. Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.

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Reviews (10)

Rate This Recipe
Brian
11

Brian

Absolutely gorgeous! I just followed the recipe exactly, except added a little bit of clove. Perfect if you're a beginner like me.

CARROTT38
8

CARROTT38

Kids love these! Walnuts or Not, Freezer or not they won't last long with kids around! CS

PUMPKIN314
7

PUMPKIN314

This is a European style cake. It's quite dry and not particularly sweet, but frosting helps with the extra sweetness. I will probably not make this one again because I like my cakes more moist, but it's a great recipe if you're looking for a European style cake.

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 387 cal
  • 19%
  • Fat
  • 24 g
  • 37%
  • Carbs
  • 36.8 g
  • 12%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

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