Carrot and Walnut Cake

The carrot and walnut cake is a tasty and simple dessert to prepare. Here’s the recipe for you.

Ingredients

• 250 g carrots (about 3-4 medium carrots)
• 100 g chopped walnuts
• 3 eggs
• 200 g sugar
• 250 g all-purpose flour
• 100 ml vegetable oil (sunflower or corn)
• 1 packet baking powder
• 1 pinch of salt
• Grated zest of 1 lemon (optional)
• A little powdered sugar for decoration (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Clean and finely grate the carrots.
3. In a bowl, beat the eggs with the sugar until you obtain a frothy and pale mixture.
4. Add the oil in a thin stream, continuing to stir.
5. Incorporate the grated carrots and chopped walnuts into the mixture.
6. Gradually add the sifted flour, baking powder, pinch of salt, and grated lemon zest, mixing gently from top to bottom to avoid deflating the mixture.
7. Pour the batter into a previously buttered and floured cake pan.
8. Bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Once baked, remove the cake from the oven and let it cool on a wire rack.
10. If desired, you can dust the cake with powdered sugar before serving.

Fun Facts

The carrot and walnut cake has peasant origins and belongs to that category of “pantry” desserts typical of Italian tradition, often prepared to be eaten during the week. Carrots add natural sweetness and moisture to the cake, while walnuts add crunch and flavor.