Since so many days, I wanted to try this cake and finally, I am here with this delicious carrot cake recipe. Prepared with whole wheat flour and loaded with the nutrition of carrots, walnuts, and cinnamon, this carrot walnut cake is also ideal for the kids. It is soft and moist. Moreover, the flavor of vanilla, cinnamon, carrot, and crunch of walnut go well with each other. It is worth trying.
Carrot cake Ingredients
2 cup Whole wheat flour
1 cup finely grated carrot
2 whole eggs
1/3 cup unsalted melted butter
1/2 cup +2 tbsp of granulated sugar
1 tsp vanila extract
1 tsp baking powder
1/2 tsp cinnamon powder
1/3 tsp of baking soda
1/3 tsp of salt
4-5 kernel of walnut
1 tbsp olive oil
Place melted butter, sugar in a bowl, and beat it with an electric beater until it gets a little soft.
Add both eggs at a time to the above mixture and again whisk till it achieves smooth and fluffy texture.
Mix wheat flour, baking powder, baking soda, salt, cinnamon powder in another small bowl, add it in the egg solution in batches with continuous beating.
Once the mixture is properly folded, add grated carrot, hand-crushed walnuts, vanilla extract and olive oil to it.
Mix the mixture well with beater or spatula to get a uniform puree like consistency.
Transfer the mixture into a greased mold and tap it for twice or thrice.
For greasing, take melted butter or 5-6 drops of oil and smear it in the entire mold. Then add flour to it, spread it all over and dust the rest flour from it.
Bake the cake at 180°C for around 40 minutes. Every oven will be different, so better to check by inserting a knife in the middle. If it comes clear, it is done.
After the cake is baked, removed it from the oven and cool down before you de-mold it. Later move knife on the sides of the cake, invert it and tap on the back. The cake will come out on its own.
Put it on the mesh to cool down completely and then cut it.