A very simple, soft, and delicious dessert, perfect for breakfast but great for any time of the day. The carrot and walnut cake is quick to prepare, contains no butter or milk, and the addition of whole wheat flour makes it even more fragrant and rustic. The process is very easy; you just need to chop the walnuts into coarse crumbs and blend the carrots before adding them to the other ingredients and putting everything in the oven. Try this cake, it’s very soft and truly delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: All Seasons
- Energy 292.98 (Kcal)
- Carbohydrates 31.78 (g) of which sugars 18.72 (g)
- Proteins 4.57 (g)
- Fat 17.22 (g) of which saturated 1.91 (g)of which unsaturated 9.51 (g)
- Fibers 2.01 (g)
- Sodium 31.26 (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
- 8.82 oz carrots (net of waste)
- 3.53 oz walnuts (shelled)
- 1 cup whole wheat flour
- 0.63 cup all-purpose flour
- 3 eggs
- 0.90 cup sugar
- 0.53 cup vegetable oil
- 1 packet baking powder
- powdered sugar (as desired)
Tools
- Cake Pan 9-10 inches
- Mixer
- Hand Mixer
- Bowl
- Parchment Paper
Preparation
After shelling them, put the walnuts in a mixer and chop them into fine crumbs, without turning them into flour.
Transfer them to a container, add the sifted flours with the baking powder, and set aside.
Peel the carrots, weigh the required amount, and cut them into pieces. Put them in the mixer, add the vegetable oil, and blend them until you get a puree.
With the help of a hand mixer, beat the eggs with the sugar until they are fluffy and pale.
Add the blended carrots and mix.
Then add the flours, the baking powder, and the chopped walnuts. Mix a little at a time without creating lumps, until you get a very soft batter.
Line the cake pan with parchment paper (or butter and flour it) and pour in the batter.
Place the cake in a static oven at 356°F and bake for about 35 minutes. Adjust the time based on your oven and the pan used, always do the toothpick test to ensure the cake is dry in the center.
The whole wheat carrot and walnut cake is ready, let it cool completely before cutting it. If you like, you can sprinkle it with powdered sugar and walnut crumbs.
Tips and Notes
The cake stays soft for 2-3 days, stored in a dome container.
You can substitute walnuts with hazelnuts, or with almonds with the skin.
You can flavor the batter with grated orange zest.
You can also make the cake in a loaf pan or bundt pan. With the same batter, you can make soft muffins.
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