Easy Carrot Walnut Cake, perfect for dessert, breakfast or snack. This lightly sweetened cake needs no frosting and is loaded with walnuts.A carrot cake that is moist, but not oily.
Carrot Cake never goes out of style and one bite will tell you why. This rich and moist spice cake, full of grated carrot and toasted nuts, has great flavor.
Ingredients:
1 Cup All purpose flour
2 Eggs
3/4 Cup Granulated Sugar
1/2 Cup Oil
1/2 Cup toasted walnuts
3/4 teaspoon Baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon Grounded Cinnamon
1 teaspoon Vanilla extract or essence
1 Cup grated Carrot
Directions:
- Preheat oven to 180 degrees C.
- Butter or spray 8 x 2 inch cake pan and line the bottom of the pan with a circle of parchment paper.
- Toast the walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
- Peel and finely grate the carrots.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 – 4 minutes).
- Add the oil in a steady stream and then beat in the vanilla extract.
- Add the flour mixture and beat just until incorporated.
- With a large rubber spatula fold in the grated carrots and chopped nuts.
- Pour the batter into the prepared pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before serving.
