The PURPLE CARROT AND WALNUT CAKE is a rustic, very soft, fragrant dessert with a slightly moist interior and absolutely delicious. It’s perfect to enjoy in the morning for breakfast, as an afternoon snack with a cup of hot tea, or even as an after-meal dessert, perhaps accompanied by cinnamon-flavored whipped cream or a sweet cream cheese frosting (to mimic our friends across the ocean).
What makes this purple carrot and walnut cake truly special is the perfect combination of sweet grated carrots and walnuts: aromas, flavors and textures blend and complement each other, creating a cake that can win the hearts of both adults and children.
If you love walnuts, also try the WALNUT COOKIES, easy, crunchy and delicious, or the PUMPKIN AND WALNUT MUFFINS, soft and aromatic, perfect for breakfast.
YOU MAY ALSO LIKE:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8-10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 296.67 (Kcal)
- Carbohydrates 30.00 (g) of which sugars 21.04 (g)
- Proteins 4.80 (g)
- Fat 18.38 (g) of which saturated 1.44 (g)of which unsaturated 7.68 (g)
- Fibers 1.47 (g)
- Sodium 78.31 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/4 cups grated purple carrots
- 3 eggs (medium at room temperature)
- 3/4 cup + 2 tbsp granulated sugar
- 1 pinch salt
- 6 tbsp sunflower oil
- 1 1/2 cups walnut kernels
- 3/4 cup + 2 tbsp all-purpose flour (00)
- 3 tsp baking powder
YOU WILL NEED FOR THE PURPLE CARROT AND WALNUT CAKE
- 2 Bowls
- 1 Grater
- Electric beaters
- Chopper
- 1 Spatula
- 1 Pan 8in
PREPARATION PURPLE CARROT AND WALNUT CAKE
Place the walnuts in the food processor, pulse until they form a sort of flour, then set aside.
Peel the carrots and grate them finely.
In a bowl place the eggs, the sugar and a pinch of salt. Beat everything with the electric beaters until the mixture is pale and foamy.
Add the sunflower oil and incorporate it well. Add the sifted all-purpose flour with the baking powder, the walnut flour and mix well with the beaters.
Finally add the grated purple carrots and fold them in with a spatula.
Butter and flour, or line with parchment paper, an 8-inch pan.
Bake in a preheated static (conventional) oven at 356°F for 40-45 minutes. To check doneness, perform the classic toothpick test, but the cake — being rich in carrots — will remain somewhat moist; after all, that’s its characteristic.
Once baked, remove the PURPLE CARROT AND WALNUT CAKE from the oven and let it cool completely. Then unmold it, dust with powdered sugar and enjoy it in all its goodness.
PROPERTIES OF PURPLE CARROTS
Purple carrots, in addition to having a higher anthocyanin content (the pigments that give them their characteristic dark color), contain less sugar compared to traditional carrots and are powerful natural antioxidants.
TYPES OF PURPLE CARROTS
Deep Purple, with pointed roots that can be up to about 9.8 inches long.
Purple Haze, deep purple in color with a violet center.
Carrots from Polignano, Italian excellences typical of Puglia. These are actually multicolored carrots that vary from pale yellow to dark purple, passing through orange and intense yellow, and are part of the Slow Food Presidium.
STORAGE
Being a moist cake, to prevent mold we suggest storing it well covered in the refrigerator for up to 4 days.
