My Mom in law was very proud of her carrot cake recipe, which she had got from a family friend. As per her it was a fool proof recipe. Boy did I prove her wrong! Not giving up, I gave it another shot and decided to move on from carrot cake.
Kept my research on for a simple to execute recipe though. Took me sometime & trials to zero down on this recipe.
On a camping trip early this year, a friend had got store bought Carrot Walnut cake. Loved the combination of these flavours and decided to include in my recipe too. My home audience which has become food critiques thanks to lockdown rated it at 10/10
Time – Preparation Time – 20 minutes Baking Time – 20-30 minutes
Ingredients
- Grated carrots big – 2
- Walnuts powdered – 1 cup (coarse)
- Eggs – 3
- Powdered sugar – ¾ cup
- Oil – ½ cup
- Refined flour/Maida – 1 cup
- Vanilla essence – 1 tspn
- Baking powder – 1.5 tspn
Method
- Sieve flour & baking powder and set aside
- Beat eggs well(around 5 minutes if using a electric beater)
- Add sugar to eggs and blend well
- Add oil, vanilla essence and beat for another 2-3 minutes
- Get rid of the beater
- Next add carrots & walnut powder and mix with spoon using cut and fold method
- Add the flour mixture and mix again using cut & fold method till well incorporated
- Transfer to a baking tin lined with butter paper
- Bake at 180 C in a preheated oven for 30 minutes
Notes
- I had whole walnuts and powdered them in grinder. Don’t try to make it fine since it will leave oil
- Carrots once grated should be around 1-1.5 cups
My Medley Rasoi 