Carrot Walnut Loaf Cake Recipes
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 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 LOAF CAKE RECIPE
Provided by mirelsonp
Number Of Ingredients 12
Steps:
- 1. 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. 2. Using an electric mixer on medium high 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. 3. 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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CARROT WALNUT LOAF CAKE | BAKE TO THE ROOTS
From baketotheroots.de
Cuisine AmericanCategory CakesServings 2Total Time 1 hr 30 mins
- Preheat the oven to 350˚F (175°C). Grease two 8.5×4.5 inches (22x11cm) loaf pans or line with baking parchment (I recommend that). Set aside. Grate the carrots. Set aside.
- p id=”instruction-step-2″>2. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl and set aside. In a large bowl mix, the sugars with the oil, eggs, and vanilla extract until well combined. Drain the pineapple and add the juice to the bowl, cut the pineapple into small pieces and add together with the grated carrots and chopped walnuts to the bowl. Mix until well combined. Add the flour mixture and fold in until just combined. Divide the batter between the loaf pans and bake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean. Take out of the oven and let cool down in the pans for about 20-30 minutes, then remove and let cool down completely on a wire rack.
- p id=”instruction-step-3″>3. Mix the cream cheese and butter for the frosting until well combined. Add the confectioners’ sugar and vanilla extract and mix until smooth – add some heavy cream if the frosting is too thick. Take about two tablespoons of the frosting and divide between two small bowls. Add some orange food color to the first bowl and some green food color to the second bowl. Mix each until you get the desired color. Fill each colored frosting into a small piping bag. Frost the cakes with the white frosting and pipe little carrots on top of that frosting.
CARROT WALNUT LOAF WITH CREAM CHEESE FROSTING - HANDLE …
From handletheheat.com
4.4/5 (12)Category DessertCuisine AmericanTotal Time 1 hr 20 mins
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.
CARROT-WALNUT LOAF CAKE RECIPE | BON APPéTIT
From bonappetit.com
3.4/5 (124)Author Alex LauServings 1Estimated Reading Time 1 min
- Preheat oven to 350°. Lightly oil and flour a 9x5" loaf pan. Whisk baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. Toss raisins, walnuts, and remaining 1 Tbsp. flour in another bowl.
- Using an electric mixer on medium-high 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.
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