Carrot and Walnut Cake


  • 3 cups all-purpose flour
  • 1 cup vegetable oil
  • 1 ½ cups confectioners’ sugar
  • 1 cup chopped walnuts
  • 1 cup grated carrots
  • 1 cup milk
  • 6 eggs, beaten
  • 1 teaspoon baking soda, dissolved in 1 tablespoon hot water
  • 1 teaspoon vanilla extract, or to taste
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon, or to taste (optional) ½ teaspoon ground nutmeg (optional) ½ teaspoon ground cardamom (optional)


1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour one 9 or 10 inch tube pan.

2. Sift the flour, baking soda, and baking powder together and set aside.

3. 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.

4. Alternately add the flour mixture and milk, 1 tablespoon at a time, to egg mixture while stirring constantly until all ingredients are fully combined.. With a spoon stir in carrots and walnuts last until just mixed in.. Pour batter into prepared pan giving it a light shake so that ingredients are level within cake tin..

5Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 1 hour or until toothpick or knife comes out clean when inserted into center of cake.. Enjoy it with a glass of milk or cup of tea!

Nutrition Facts

  • Calories: 2200
  • Fat: 120 g
  • Saturated fat: 15 g
  • Unsaturated fat: 105 g
  • Trans fat: 0 g
  • Cholesterol: 400 mg
  • Sodium: 2300 mg
  • Potassium: 1000 mg
  • Carbohydrates: 260 g
  • Fiber: 10 g
  • Sugar : 160g
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Carrot and Walnut Cake

Why do you use oil instead of butter in carrot cake?

Carrot cake is a popular dessert that can be made using either oil or butter. However, many people prefer to use oil instead of butter for this recipe. There are several reasons why this may be the case.

For one, carrot cake that is made with oil tends to be more moist than those made with butter. This is because oil does not solidify when it cools, unlike butter. As a result, the cake will retain its moisture better and stay fresh for longer. Additionally, using oil in carrot cake helps to keep it from drying out as quickly as cakes made with butter.

Another reason why some people prefer to use oil instead of butter in carrot cake is because it results in a denser final product. This dense texture can help to offset the sweetness of the carrots and other ingredients used in the cake. Cakes made with butter tend to be lighter and fluffier due to the leavening power of creaming Butter and sugar together (beating them on high speed until they are light and airy). However, this process also aerates the Butter, which can make the final product less dense.

Overall, whether you choose to use oil or butter in your carrot cake recipe is up to personal preference.

Why do walnuts turn black in carrot cake?

When you add walnuts to carrot cake batter and bake the cake, the nuts will turn black. This is because bicarbonate of soda (baking soda) is a base and when it comes into contact with the acids in the walnuts, it causes a chemical reaction that results in the discoloration of the nuts.

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Can I use walnuts in carrot cake?

Carrot cake is a classic dessert that can be enjoyed any time of year. While the traditional recipe calls for carrots and walnuts, many people wonder if they can substitute other ingredients for the walnuts.

The short answer is yes, you can use other nuts in carrot cake instead of walnuts. However, keep in mind that this will change the flavor and texture of the cake slightly. If you want to maintain the traditional flavors of carrot cake, it’s best to stick with using carrots and walnuts.

So why are carrots and walnuts used in carrot cake? Carrots add moisture and sweetness to the cake, while also providing some healthy nutrients. Walnuts provide a crunchy texture and their rich flavor helps balance out the sweetness of the carrots.

Which is better oil or butter for cake?

There are a few key factors to consider when deciding whether to use oil or butter in your cake. The first is moisture. Vegetable oil contributes moistness far more reliably than butter, because it remains liquid at room temperature while butter solidifies. This means that cakes made with oil will often be moister than those made with butter.

Another factor to consider is flavor. Butter provides a rich, creamy flavor that can enhance the taste of your cake. However, if you’re looking for a lighter-tasting cake, oil may be the better option.

Finally, you’ll need to think about texture. Cakes made with butter tend to be dense and rich, while those made with oil are usually lighter and fluffier. So if you’re looking for a light and airy cake, oil is probably the way to go.

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How do you make Jamie Oliver carrot cake?

To make Jamie Oliver’s carrot cake, you will need the following ingredients: 3/4 cup vegetable oil, 1-3/4 cups light brown sugar, 4 large eggs, grated zest and juice of 1 orange, 2 cups all-purpose flour, 1 Tbsp. baking powder, and 1/2 tsp. sea salt.

First, preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan with vegetable oil. In a large bowl, mix together the light brown sugar, eggs, orange zest and juice until well combined. Add in the flour, baking powder and salt and mix until everything is evenly incorporated. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before serving.

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