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You’ve got to try this carrot-walnut cake I had recently! Imagine the perfect balance of moist, carrot-infused sweetness with the crunch of toasted walnuts in every bite.
And the walnuts add this incredible depth and texture that takes the whole thing to another level. You’ve got to seek it out and give it a try – it’s a real treat for the taste buds!
Carrot - Walnut Cake
Ingredients
- 130 grm sugar
- 100 ml sunflower oil
- 3 eggs
- 150 grm flour
- 1 tsp vanilla extract
- 10 grm baking powder
- ½ tsp baking soda
- 100 grm carrot, grated
- 60 grm walnuts, roughly chopped
- ½ tsp cinnamon
- 1 pinch salt
Instructions
- Preheat the oven to 170 degrees Celsius (fan-assisted) and prepare a loaf tin by greasing and lightly flouring it.
- In a large bowl, whisk together sugar, sunflower oil, and eggs. Then add the grated lemon zest and vanilla extract, and stir well.
- In a separate bowl, mix flour, baking powder, grated carrots, chopped walnuts, cinnamon, and salt.
- Gradually stir the dry ingredients into the wet ingredients until you have a smooth batter.
- Pour the batter into the prepared loaf tin and smooth the surface with a spatula.
- Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the tin before turning it out and slicing.
- Enjoy your delicious walnut-carrot cake!
Tried this recipe?Let us know how it was!
