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Carrot and Walnut Cake

Serves: 10-12

3 cups all-purpose flour
1 cup vegetable oil
1 1/2 cups icing sugar (confectioner's sugar)
1 cup crushed walnuts
1 cup grated carrots
1 cup milk or water
6 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom

Preheat oven to 170C (350F). Grease and flour one large tube pan.

Sift the flour, baking soda, and baking powder together and set aside. Beat the eggs together with the spices  for 5 minutes. Stir in the icing sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.

Alternately add the flour mixture and the milk or water, 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 170F (350F) for 1 hour.