Carrot and Walnut Cake recipe
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Ingredients
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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
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386.7 calories
carbohydrate: 36.8 g
cholesterol: 81.1 mg
fat: 24 g
fiber: 1.7 g
protein: 7.4 g
saturatedFat: 3.5 g
servingSize: -
sodium: 237.9 mg
sugar: 14.3 g
transFat: : -
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.