Best Bakery Style Carrot And Walnut Cake Recipes

CARROT AND WALNUT CAKE

Carrot and Walnut Cake image

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

Ingredients

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
1 teaspoon baking soda
1 teaspoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

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 CAKE

Carrot Walnut Cake image

Make and share this Carrot Walnut Cake recipe from Food.com.

Provided by lkadlec

Categories Dessert

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

3 cups unsifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon, Ground
1/2 teaspoon salt
1 lb carrot
1 cup butter or 1 cup margarine, softened
1 cup light brown sugar, packed
1 cup granulated sugar
4 eggs
2 tablespoons lemons, rind of, Grated
2 tablespoons orange rind, Grated
2 tablespoons lemon juice
2 tablespoons orange juice
1 cup walnuts, Chopped
1 cup seedless raisin

Steps:

CREAM CHEESE GLAZE 8 oz Cream cheese, softened 1 Tbsp Lemon juice 1 tsp Grated lemon peel 1 1/2 cup Confectioners sugar 1/2 cup Coarsely chopped walnuts This is billed as the richest carrot cake recipe ever.
Lightly grease and flour a 10-by-4-inch tube pan.
Sift flour with baking powder, soda, cinnamon and salt; set aside. Wash and pare carrots; grate on medi um grater or use coarse blade of food processor.
Should measure 4 cups.
Preheat oven to 350F.
In large bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scraping side of bowl with rubber scraper, until light and fluffy-about 4 minutes.
Add eggs, one at a time; beat well after each addition until smooth and light. In measuring cup, combine lemon and orange peels and juices.
At low speed, beat in flour mixture (in fourths), alternately with lemon-orange mixture (in thirds), beginning and ending with flour mixture. Beat just until smooth-about 1 minute. With wooden spoon, stir in grated carrot, nuts and raisins; mix well.
Turn into the prepared tube pan; spread evenly.
Bake 60 minutes, or until a cake tester inserted in center of the cake comes out clean.
Cool in pan on wire rack 20 minutes, to cool slightly.
Meanwhile, make cream-cheese glaze: In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar.
With portable electri c mixer at high speed, beat mixture until smooth.
Set aside. Gently loosen edge of cake with spatula.
Turn out of pan onto rack.
Spread glaze over top of the warm cake, letting it run down side of cake. Carefully remove cake to cake platter.
Sprinkle chopped walnuts around top edge of cake. Serves 12.