Fold in 2 cups of grated carrots, 1 cup of chopped walnuts, and 1 teaspoon of cinnamon. Stir gently to ensure everything is evenly mixed.
5. Bake the Cake:
Pour the batter into the prepared baking pan.
Bake in the preheated oven at 180°C (356°F) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Once fully cooled, sprinkle with powdered sugar for a simple yet elegant finishing touch.
Serving Suggestions
This Carrot Walnut Cake is versatile and can be enjoyed in several ways:
Pair it with a cup of tea or coffee for a perfect afternoon snack.
Add a dollop of cream cheese frosting for an extra layer of indulgence.
Serve with a side of fresh fruit to balance the sweetness.
Cooking Tips for the Perfect Cake
Grate the Carrots Finely: For a smoother texture, finely grate the carrots so they blend seamlessly into the batter.
Toast the Walnuts: Lightly toast the walnuts before adding them to the batter for an added depth of flavor.
Check for Doneness: Use a toothpick to check if the cake is done baking. Insert it into the center of the cake—if it comes out clean, the cake is ready.
Nutritional Benefits
This Carrot Walnut Cake not only tastes great but also offers some health benefits:
Carrots are rich in vitamins A and C, which promote eye health and boost the immune system.
Walnuts provide healthy fats, protein, and fiber, making this cake a more nutritious option than many traditional desserts.
Cinnamon adds a warm flavor while being naturally low in calories.
Dietary Information
Contains Nuts: This recipe includes walnuts, so be mindful if serving to individuals with nut allergies.
Contains Dairy and Eggs: This cake is not suitable for those following a dairy-free or egg-free diet.
Nutritional Facts (Per Serving, Based on 12 Servings)
Calories: 290
Fat: 15g
Carbohydrates: 34g
Protein: 5g
Fiber: 2g
Sodium: 180mg
Storage Instructions
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, keep the cake in the refrigerator for up to a week.
Freezing: You can freeze the cake for up to 3 months. Thaw it at room temperature before serving.
Instructions:
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