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.
Carrot and Walnut Cake
3 cups all-purpose flour
1 cup vegetable oil
1 1/2 cups confectioners’ sugar
1 cup chopped walnuts
1 cup grated carrots
1 cup milk
1 teaspoon baking soda
1 teaspoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
2 Sift the flour, baking soda, and baking powder together and set aside.
3 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.
4 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.
5 Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.