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Lenten Carrot Cake with Walnuts

8 servings

120 minutes

The hardest part of this cake is to grate a lot of carrots on the smallest grater. Otherwise, everything is extremely simple. Apricot juice, which is mixed into the dough, makes the taste more interesting, and the texture of the dough smoother and even creamier. And it allows you to avoid the common sin of vegan and Lenten baking - excessive density and dryness.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
372.8
kcal
3.2g
grams
18.4g
grams
49.5g
grams
Ingredients
8servings
Carrot
4 
pc
Wheat flour
200 
g
Apricot juice
1 
glass
Vegetable oil
8 
tbsp
Sugar
1 
glass
Walnuts
 
to taste
Cinnamon
 
to taste
Baking powder
1 
tsp
Cooking steps
  • 1

    First, we clean and grate the carrot, and then it rests a bit in the refrigerator.

    Required ingredients:
    1. Carrot4 pieces
  • 2

    We mix sugar with butter.

    Required ingredients:
    1. Sugar1 glass
    2. Vegetable oil8 tablespoons
  • 3

    We pour the mixture with juice. I took apricot juice - it's quite thick in consistency. I think it's better not to risk with pineapple.

    Required ingredients:
    1. Apricot juice1 glass
  • 4

    Walnuts can be ground in a blender not too finely, so that large pieces are found in the pie. I used a coffee grinder, and it turned into just nut shavings. I added that too.

    Required ingredients:
    1. Walnuts to taste
  • 5

    We mix the flour with the baking powder. I took the baking powder according to the instructions on the package. I added sugar with cinnamon. You can just use cinnamon.

    Required ingredients:
    1. Wheat flour200 g
    2. Baking powder1 teaspoon
    3. Sugar1 glass
    4. Cinnamon to taste
  • 6

    Mix everything together: a mixture of sugar and juice, carrot, flour.

    Required ingredients:
    1. Carrot4 pieces
    2. Wheat flour200 g
    3. Sugar1 glass
    4. Apricot juice1 glass
  • 7

    Bake in a preheated oven. I baked at 180 degrees for about 1 hour and 20 minutes.

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