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Walnut cake with carrots

updated

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Ingredients for 1 servings:

  • 100 ml sunflower oil or coconut oil
  • 100 g walnuts
  • 220 g carrot(s)
  • 150 g sugar
  • 2 eggs
  • 220 g flour, wheat and spelt flour mix goes well
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 pinch(s) salt
  • 100 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

for a 26cm springform pan

Grind 2/3 of the nuts and grate the carrots. Preheat oven to 180°C. Blend sugar, eggs, and oil into a creamy batter. Then stir in the nuts and carrots. Add the remaining ingredients except the powdered sugar and stir until a smooth batter forms. Pour the batter into a greased 26-28 cm springform pan and bake for 25 minutes on the middle rack. During baking, mix the powdered sugar with 15 ml of water to make a glaze. Decorate the cooled cake with the glaze and the remaining nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Walnut cake with carrots