Carrot and Walnut Cake recipe
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- 3 cups all-purpose flour 1 cup vegetable oil 1 ½ cups confectioners' sugar 1 cup chopped walnuts 1 cup grated carrots 1 cup milk 6 eggs 1 teaspoon baking soda 1 teaspoon vanilla extract 3 teaspoons baking powder 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground cardamom
Nutrition Info
- 386.7 caloriescarbohydrate: 36.8 gcholesterol: 81.1 mgfat: 24 gfiber: 1.7 gprotein: 7.4 gsaturatedFat: 3.5 gservingSize: -sodium: 237.9 mgsugar: 14.3 gtransFat: : -unsaturatedFat: : -
Directions Carrot and Walnut Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
Sift the flour, baking soda, and baking powder together and set aside.
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.
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.
Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.