Carrot and walnut cake, recipe for a special snack
The biscuits or cakes with vegetables are magnificent; That extra juiciness that vegetables provide helps them to have a perfect texture and conservation. Carrot and walnut cake is a classic that we like to make especially in this season, because it is great to serve on a rainy afternoon with a good tea.
We can give it an extra touch of flavor and texture if we cover it with the classic cream cheese. Although if you like carrot and walnut cake more without coverage, simply bring to the table a bit of vanilla whipped cream cheese. Thus each diner can serve the portion that he wants.
IngredientsFor 4 people
- Egg 2
- Brown cane sugar 155 g
- Mild olive oil 145 ml
- Honey 1 tablespoon
- 1/2 teaspoon ground cinnamon
- Whole flour 120 g
- Wheat flour 40 g
- 1/2 teaspoon chemical yeast
- 1/2 teaspoon baking soda
- Grated carrot 125 g
- Chopped nuts 50 g
- Sultanas raisins 50 g
How to make carrot and walnut cakeDifficulty: easy
- Total time 1 hour
- Elaboration 15 m
- Cooking 45 m
We preheat the oven to 170º heat up and down. We line an 18 cm long mold with baking paper. We mount the eggs with the sugar until they blanch. Add the oil in the form of a thread while beating, and also the honey and cinnamon.
We sift the flour, impeller, bicarbonate and salt mixture, mix everything. Finally we put in the dough the grated carrot, and the walnuts and raisins sprinkled with flour previously.
Bake for about 45 minutes or until when you prick the center of the cake with a toothpick, it comes out clean of dough. Leave in the mold for 20 minutes and remove from the mold on a rack to cool completely.
What to accompany the carrot and walnut cake
We like to eat this carrot and walnut cake warm and accompanied by mascarpone cream cheese, which as it has a sweet touch, contrasts perfectly. This is a very moist sponge cake, so it keeps in perfect condition for several days, however, provided it is well protected from the air.Tags: Fish Desserts Vegetables And Legumes