How to Make 10 Inch Carrot Cake

Carrot And Walnut Cake

Set aside for 60 minutes, then stir in raisins.

Recipe Summary 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.

Ingredients | 10 Inch Carrot Cake

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

Directions

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.

Info | 10 Inch Carrot Cake

Servings: 14 Yield: 1 -9 or 10 inch tube pan

TAG : Carrot And Walnut Cake

Desserts, Nut Dessert Recipes, Walnut Dessert Recipes,