• Ingredients
  • 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
  • 6 eggs
  • 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

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.

Nutritional Information

Amount Per Serving  Calories: 387 | Total Fat: 24g | Cholesterol: 92mg Powered by ESHA Nutrient Database Nutritional Information Carrot and Walnut Cake Servings Per Recipe: 14 Amount Per Serving Calories: 387

  • Total Fat: 24g
  • Cholesterol: 92mg
  • Sodium: 238mg
  • Total Carbs: 36.8g
  •     Dietary Fiber: 1.7g
  • Protein: 7.4g