CARROT WALNUT CAKE
Easy 8x8 Carrot Walnut Cake perfect for dessert, breakfast or snack. This lightly sweetened cake needs no frosting and is loaded with walnuts.
Provided by Julie Clark
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well.
- Add the baking powder, baking soda, cinnamon and salt. Mix until combined.
- Mix in the flour, stirring until the flour is fully incorporated in.
- Fold in the carrots and walnuts.
- Spray an 8x8 baking pan with cooking spray. Spread the batter in the prepared pan.
- Bake at 350 degrees for 35-37 minutes, until a toothpick inserted in the center comes out clean.
- Once the cake has cooled, sprinkle powdered sugar on top and serve.
Nutrition Facts : Calories 402 kcal, Carbohydrate 43 g, Protein 4 g, Fat 24 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 159 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
CARROT WALNUT CAKE
A deep-flavored, moist cake with carrots and walnuts in every bite. A simple dusting of powdered sugar tops this comforting carrot walnut cake.
Provided by Julie Clark
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well.
- Add the baking powder, baking soda, cinnamon and salt. Mix until combined.
- Mix in the flour, stirring until the flour is fully incorporated in.
- Fold in the carrots and walnuts.
- Spray an 8x8 baking pan with cooking spray. Spread the batter in the prepared pan.
- Bake at 350 degrees for 35-37 minutes, until a toothpick inserted in the center comes out clean.
- Once the cake has cooled, sprinkle powdered sugar on top and serve.
Nutrition Facts : ServingSize 92 g, Calories 364 kcal, Carbohydrate 34 g, Protein 5 g, Fat 23 g
CARROT AND WALNUT CAKE
A nice carrot and walnut cake with a slight taste of spice due to some spices like cardamom. It's not too sweet and the count of calories is moderate.
Provided by Murooj Ibraheem
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 14
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 237.9 mg, Sugar 14.3 g
CARROT WALNUT CAKE
The secret ingredient in this cake is mayonnaise! It gives it such a great and tangy flavor. It will be a favorite of your family.-Ardyce Piehl, Poynette, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in carrots and nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Spread with frosting. Store in the refrigerator.,
Nutrition Facts : Calories 424 calories, Fat 26g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 408mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CARROT WALNUT CAKE
Make and share this Carrot Walnut Cake recipe from Food.com.
Provided by lkadlec
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- CREAM CHEESE GLAZE 8 oz Cream cheese, softened 1 Tbsp Lemon juice 1 tsp Grated lemon peel 1 1/2 cup Confectioners sugar 1/2 cup Coarsely chopped walnuts This is billed as the richest carrot cake recipe ever.
- Lightly grease and flour a 10-by-4-inch tube pan.
- Sift flour with baking powder, soda, cinnamon and salt; set aside. Wash and pare carrots; grate on medi um grater or use coarse blade of food processor.
- Should measure 4 cups.
- Preheat oven to 350F.
- In large bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scraping side of bowl with rubber scraper, until light and fluffy-about 4 minutes.
- Add eggs, one at a time; beat well after each addition until smooth and light. In measuring cup, combine lemon and orange peels and juices.
- At low speed, beat in flour mixture (in fourths), alternately with lemon-orange mixture (in thirds), beginning and ending with flour mixture. Beat just until smooth-about 1 minute. With wooden spoon, stir in grated carrot, nuts and raisins; mix well.
- Turn into the prepared tube pan; spread evenly.
- Bake 60 minutes, or until a cake tester inserted in center of the cake comes out clean.
- Cool in pan on wire rack 20 minutes, to cool slightly.
- Meanwhile, make cream-cheese glaze: In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar.
- With portable electri c mixer at high speed, beat mixture until smooth.
- Set aside. Gently loosen edge of cake with spatula.
- Turn out of pan onto rack.
- Spread glaze over top of the warm cake, letting it run down side of cake. Carefully remove cake to cake platter.
- Sprinkle chopped walnuts around top edge of cake. Serves 12.
Nutrition Facts : Calories 526.8, Fat 23.8, SaturatedFat 10.9, Cholesterol 102.7, Sodium 454.7, Carbohydrate 74.4, Fiber 3.4, Sugar 44, Protein 7.8
SPICED WALNUT CARROT CAKE WITH PINEAPPLE
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
- Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
- In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.
CARROT AND WALNUT CAKE
This deliciously moist carrot cake is made with walnuts and orange zest and is topped with light cream-cheese frosting - it's great for an indulgent dessert or as an adult birthday cake
Provided by cheryl84
Time 1h10m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat the oven to 180ðC/350ðF/Gas Mark 4. Lightly grease and flour a 25cm round cake tin.
- Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
- Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly
- In another bowl whisk the flour, baking soda, baking powder, salt and cinnamon. Fold the flour mixture into the carrot mixture, taking care not to overmix. Fold in the toasted walnuts until evenly combined.
- Pour the mixture into the prepared cake tin and bake for 35-45 minutes or until a cocktail stick inserted into the centre comes out clean.
- Leave to cool for 20 minutes then turn out onto a wire rack to cool completely.
- For the cream cheese frosting:
- Cream the cream cheese and butter until smooth.
- Gradually add the icing sugar and continue to cream until light and fluffy, add the vanilla extract.
- Spread onto the top of the cake and round the sides.
WALNUT CARROT CAKE
"I hope you enjoy this quicker version of carrot cake," comments Ardyce Piehl from her home in Poynette, Wisconsin. To streamline it further, buy shredded carrots from the produce section and use prepared cream cheese frosting instead of homemade.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first five ingredients until well blended. Stir in carrots and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, milk and vanilla until smooth. , Tint a small amount of frosting orange for the carrot if desired. Frost cake with plain frosting. Cut into squares. Pipe an orange carrot onto each square; add a parsley sprig for the carrot top if desired. Store in the refrigerator.
Nutrition Facts : Calories 543 calories, Fat 31g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 423mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
ZUCCHINI WALNUT CARROT CAKE
This zucchini carrot cake is a tasty breakfast alternative.
Provided by MWOOLF
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
- Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 21.5 g, Cholesterol 20.5 mg, Fat 15.2 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 291.2 mg, Sugar 8.1 g
CARROT-WALNUT LOAF CAKE
Categories Cake Dessert Bake Kid-Friendly Walnut Carrot Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes one 9x5" loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly oil and flour a 9x5" loaf pan. Whisk baking powder, cinnamon, salt, and 1 1/4 cups flour in a small bowl. Toss raisins, walnuts, and remaining 1 tablespoon flour in another bowl.
- Using an electric mixer on mediumhigh speed, beat eggs and granulated sugar in a medium bowl until light and fluffy, about 4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots; scrape batter into prepared pan. Sprinkle with brown sugar.
- Bake cake until a tester inserted into the center comes out clean, 65-75 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.
- Do ahead
- Bake up to 2 days ahead. Store wrapped at room temperature.
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