Carrot cake with walnuts is a popular dessert that combines the rich taste of carrots and nuts in a soft and juicy biscuit. Not only is it easy to make, but it's also very nutritious, with carrots adding sweetness and moisture and walnuts providing a crunchy texture. This cake is a great choice for family lunches, holiday gatherings or just to sweeten your afternoon coffee.
Although it may not sound like a classic cake, the combination of carrots and walnuts is a real treat that will delight even those who may not be fans of vegetable desserts. Carrots are not only a healthy ingredient in the cake, they add sweetness and provide a wonderfully soft texture. Walnuts create a pleasant crunch in the biscuit, which gives the cake a special charm. It is quick and easy to prepare, so you can have it anytime you want something sweet, but not too demanding.
Carrot cake with walnuts
Ingredients
- 4 eggs
- 1.5 cups of sugar (225 g)
- 1 cup of milk (200 ml)
- 1 cup of oil (200 ml)
- 2.5 cups of flour (300 g)
- 2 packets of baking powder (20 g)
- 1 vanilla pod (5 g)
- 2 cups grated carrots
- 1 cup chopped walnuts
- Pinch of salt
Directions
- Heat the oven to 180°C and prepare a cake pan by lightly greasing and flouring it.
- In a large bowl, beat the eggs and sugar until the mixture is light and fluffy.
- Add the milk and oil and mix until smooth.
- In another bowl, sift the flour, baking powder, vanilla and a pinch of salt. Gradually add the dry ingredients to the wet mixture and mix gently until you have a smooth batter.
- Finally, stir in the grated carrot and chopped walnuts until they are evenly distributed throughout the dough.
- Pour the dough into the prepared pan and bake it in the preheated oven for about 45-50 minutes. Insert a toothpick into the center of the cake - if it comes out clean, the cake is done.
- When the cake is baked, leave it in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- If desired, sprinkle the cake with powdered sugar or cover it with lemon glaze.
Recipe for lemon glaze
Lemon frosting is a simple but refreshing addition to carrot cake or any other dessert you want to add a touch of freshness to. The combination of powdered sugar and fresh lemon juice creates a perfect balance between sweetness and tartness.
Ingridients:
- 1 cup of powdered sugar (120 g)
- 2-3 tablespoons of freshly squeezed lemon juice
- 1 teaspoon grated lemon peel (optional, for a stronger taste)
Process:
Sift the powdered sugar into a medium bowl to remove any lumps. Add lemon juice slowly - start with two tablespoons. Mix well until you get a smooth and uniform mixture. If the glaze is too thick, add another tablespoon of lemon juice to reach the desired consistency. If you want a more intense lemon flavor, you can add grated lemon peel. Pour the lemon glaze over the completely cooled cake. Allow the frosting to set, then slice and serve.
Tip: Lemon glaze is best when used on completely chilled desserts, as it hardens so nicely and doesn't crack. In addition to carrot cake, it is also excellent on biscuits, muffins or rolls.
