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Carrot and Walnut Cake
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Delicious carrot walnut cake with subtle spice notes from cardamom, perfectly balanced sweetness, and moderate calories.
Ingredients:
  • 3 cups all-purpose flour
  • 1 cup vegetable oil
  • 1.5 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
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cardamom
Instructions:
  • Preheat your oven to 350°F (175°C) and generously prepare a 9 or 10 inch tube pan by greasing and flouring it.
  • Combine the flour, baking soda, and baking powder, then set aside.
  • Whisk together eggs, ground cinnamon, ground nutmeg, and ground cardamom for 5 minutes. Add confectioner's sugar and mix thoroughly. Incorporate vegetable oil by beating for an additional 5 minutes.
  • Gradually incorporate the flour mixture and milk into the egg mixture, stirring gently. Fold in the carrots and walnuts with a spoon. Pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Serve with a glass of milk or tea for the perfect pairing.

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