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Carrot cake with walnuts
Tall, juicy, with a nutty flavor, carrot cake with walnuts can be made year-round. It is worth noting that the carrot is not felt in the finished product, and it does not need a liquid soaking – the consistency of the cake is moist. The nuts and raisins make the taste richer and more sophisticated.
Preparation time: 60 minutes.
Calorie content: 263 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- carrots – 500 g;
- walnuts – 85 g;
- raisins – 50 g;
- flour (all-purpose) – 300 g;
- white sugar – 135 g;
- vanillin – 1 packet;
- baking powder – 10 g;
- baking soda – 2 g;
- odorless vegetable oil – 100 ml;
- eggs (category C 1) – 5 pcs;
- a little powdered sugar and 15 g of butter for decoration.
Preparation
- Prepare the ingredients. It is important that the carrots are juicy – this will create the necessary texture of the dough. The flour should be sifted beforehand.
- The preparatory process will take a little time. Therefore, you can turn on the oven right away to preheat it to 180 degrees. If the mold is made of thin metal, for example – a detachable ring, it is better to wrap it in foil, placing parchment paper at the bottom. Grease the sides.
- The nuts need to be chopped. The easiest way to do this is in a food processor. If you don't have one, you can chop them with a knife.
- Grate the carrots on a fine grater, do not squeeze out the juice.
- Soak the raisins in boiling water for half a minute – just to remove any foreign inclusions.
- Then rinse them and lay them on a paper towel to dry.
- In a mixing bowl, add the eggs, vanillin, and sugar.
- Starting at a low speed and gradually increasing it, beat this mixture until it lightens and increases in volume.
- Pour in the vegetable oil and mix.
- In a separate bowl, mix the flour, baking soda, and baking powder.
- Gradually add the dry mixture to the egg mixture in three parts, mixing the mass with the mixer’s whisk for the first portion.
- The next two portions – by hand, with a spatula.
- Then add the carrots.
- After mixing, a beautiful orange color characteristic of this root vegetable will result.
- Add the raisins and nuts to the batter. Mix everything until homogeneous.
- Pour the resulting mixture into the mold, gently tap it on the table to evenly distribute the batter and release any air bubbles trapped inside. Place the preparation in the middle of the oven.
- After about 50-55 minutes, the cake will be fully baked. It is best to check for readiness with a wooden stick – after piercing through the entire thickness, it should come out dry. The baking time varies depending on the oven’s characteristics, so after about 45 minutes, you can start testing with the wooden skewer, but do not open the oven door before that to avoid interrupting the dough's rise.
- When the cake cools slightly, run a knife along the edge of the mold to detach any stuck parts, and remove it from the mold.
- While the cake continues to cool, prepare the decoration for it. You can simply sprinkle the top with powdered sugar, but small details hinting at the cake’s composition will visually evoke a desire to try it. To do this, combine softened butter with a teaspoon of powdered sugar.
- Mash the mixture and tint it with a drop of orange gel food coloring (you can combine drops of red and yellow).
- Mix the color into the sweet butter.
- Place the mixture in the freezer for a few minutes to thicken slightly. Then shape several small carrots (or one large one), placing them on a board lined with plastic wrap. Work quickly, as the heat from your hands will quickly warm the small shapes and they won't hold their form. Put the board with the decoration in the freezer for about 10 minutes.
- Before serving the carrot cake with walnuts, it needs to be decorated. First, dust the surface with powdered sugar, and then arrange the butter carrots, attaching green tops made from parsley or basil leaves.
Enjoy your meal!
