CARROT AND WALNUT CAKE
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
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
COCONUT CARROT CAKE
You can't really go wrong with carrot cake, and this deluxe recipe is no exception. Packed with shredded carrots, juicy pineapple, coconut flakes and chopped nuts, it's truly loaded. To take it over the top, this carrot cake with coconut is generously topped with a homemade cream cheese frosting that has the perfect balance of sweet and tangy. It's a good thing this cake serves 12, because there's no doubt everyone will be back for seconds!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
- Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
CARROT ZUCCHINI WALNUT CAKE
I created this recipe one day to satisfy several cravings. There are several shortcuts possible to make this recipe faster to make. For example, buying carrots already shredded then chopping them finer in a food processor would work fine. The flax/water mixture can be replaced by one medium sized banana, though I have not tested it for taste.
Provided by katedanger
Categories Dessert
Time 1h10m
Yield 16-18 slices
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish.
- In a food processor, blend together the flax meal and all of the water until well blended. Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting). It should make a gooey mixture.
- In a large bowl, cream together sugar and flax/water mixture. Add oil and mix well.
- Mix in flour, spices, salt, and baking soda.
- When well combined, add the carrots, zucchini and walnuts.
- Pour batter into the prepared dish. Bake for 50 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 229, Fat 7.5, SaturatedFat 1, Sodium 316, Carbohydrate 39.5, Fiber 1.4, Sugar 26.2, Protein 2.1
WALNUT CARROT BUNDT CAKE
This carrot cake is surprisingly moist and very flavorful. It also has a nice texture and cut beautifully for serving to your guests. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Combine the flour, pudding mix, baking powder, baking soda, cinnamon and salt; gradually add to creamed mixture alternately with yogurt, beating well after each addition. Stir in carrots and nuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack. Cool completely before frosting. Store in the refrigerator.
Nutrition Facts : Calories 467 calories, Fat 22g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 464mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 1g fiber), Protein 6g protein.
CARROT WALNUT CAKE
Make and share this Carrot Walnut Cake recipe from Food.com.
Provided by lkadlec
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 526.8, Fat 23.8, SaturatedFat 10.9, Cholesterol 102.7, Sodium 454.7, Carbohydrate 74.4, Fiber 3.4, Sugar 44, Protein 7.8
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