Carrot cake with walnuts and cinnamon

6 servings

40 minutes

Carrot cake with walnuts and cinnamon is a cozy bake with a rich aroma and tender texture. Its history begins in European cuisine, where carrots were often used in desserts due to their natural sweetness. The cake is infused with the warmth of cinnamon, while walnuts add a crunchy texture and rich nutty flavor. The combination of these ingredients makes the bake perfectly balanced—sweet but not cloying, with a hint of spice. This cake is perfect for a cozy tea time or as a sweet accent to morning coffee. The simplicity of preparation and availability of ingredients make it a favorite among many homemakers, and its aroma filling the kitchen during baking creates an atmosphere of homey comfort.

Energy value per serving

• Calories: 424.2
• Proteins: 7.4g
• Fats: 16.5g
• Carbohydrates: 62.8g

Ingredients

• Chicken egg: 2 pc
• Sugar: 200 g
• Wheat flour: 200 g
• Carrot: 2 pc
• Butter: 50 g
• Vegetable oil: 1 tsp
• Cinnamon: 1 tsp
• Baking powder: 1 tsp
• Walnuts: 50 g

Cooking steps

1. Whisk the eggs with sugar. Add melted butter and vegetable oil. For those who like it sweeter, you can add 1 teaspoon of condensed milk.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 200 g
   • Butter: 50 g
   • Vegetable oil: 1 teaspoon

2. Grate the carrot. Crush the walnut into crumbs. Add to the dough and mix.

   Required ingredients:

   • Carrot: 2 pieces
   • Walnuts: 50 g

3. Add cinnamon and baking powder to the dough. The dough should have a consistency similar to thick sour cream.

   Required ingredients:

   • Cinnamon: 1 teaspoon
   • Wheat flour: 200 g
   • Baking powder: 1 teaspoon

4. Grease the mold with butter, pour in the batter. Bake in a preheated oven for 30 minutes at 200 degrees.

   Required ingredients:

   • Butter: 50 g