Skip to main content
logo
Food Advertising by

Carrot walnut cake ~ Updated



As the name implies, this is an update on my previous post of 'Simple carrot walnut cake' which was posted in October  2009 not long after I started blogging.  Now I'm resurrecting this recipe  with pictures of  the preparation for easy reference and also for my own record.  This time I added one ounce of wholemeal flour and subsequently reduced the plain flour to two ounces.  Can't really tell the difference in texture but the cake tasted good all the same.  Don't really understand why but this cake remains as a priority favourite amongst my family members.







Recipe for Carrot Walnut Cake

Ingredients
  • 4.1/2 oz brown sugar
  • 3 eggs
  • 3/4 cup canola/corn oil
  • 1 oz wholemeal flour
  • 2 oz plain flour
  • 3 oz self-raising flour
  • 1.1/2  tsp cinnamon
  • 1.1/2  tsp bicarbonate of soda
  • a pinch of salt
  • 2.1/4 cup shredded carrots 
  • 70 gm raisins, chopped and mixed with some flour from the above
  • 100 gm walnuts lightly toasted and coarsely chopped 
  • 1  tsp vanilla
Method
  1. Sieve the plain flour and self-raising flour with the salt, bicarbonate of soda and cinnamon.  Set aside.
  2. Cream the eggs with the brown sugar till creamy, add in the oil and vanilla, continue beating  till creamy and light.
  3. Add in the sifted flour, mix till well incorporated.
  4. Add in the shredded carrots, mix well.
  5. Mix in the raisins followed by the walnuts.  Mix thoroughly, scraping from the bottom and sides of the mixing bowl.
  6. Pour batter into a  24 x 13 x 7 cm loaf pan lined with parchment paper.
  7. Bake in a preheated oven @ 180 deg C for 40 to 45 mins., till  brown.  Test with a skewer till it comes out clean.
  8. Let cake cool in pan for about 5 mins. before lifting it up to cool completely on a wire rack.




Comments

  1. Cheah, by the look, the cake must be soft, moist and full of flavours from the walnuts and spices. I like this cake cos' it's using oil. BTW, what's the size of the loaf pan?

    ReplyDelete
  2. oh that looks delicious! I love carrot cake just like your family =P haha.

    ReplyDelete
  3. Carrot cake is always my family favourite. but then I never add walnuts or cinnamon cos my family doesn't like it. I will have to eat the whole cake if I add them. I love it with cheese frosting or ice cream.

    ReplyDelete
    Replies
    1. Mmmm.. would be nice with cheese frosting, I agree!

      Delete
  4. me too like carrot cakes and i prefer mine not to have too much nuts or fruits in it..just carrot and maybe one nut is good enough for me.

    ReplyDelete
    Replies
    1. Good idea to try making a carrot cake on its own without the nuts and raisins.

      Delete
  5. This sounds very moist and delicious. My family, too, would love this cake. I hope you have a great day. Blessings...Mary

    ReplyDelete
  6. Love all your step-by-step instructions of making this carrot cake. You have made baking look so easy :D

    ReplyDelete
  7. Hi Cheah, this cake definitely is soft, moist and full of flavours from the spice and I'll enjoy munching the walnuts, too. I gonna like this cake cos' using oil. BTW, what is the size of loaf pan used?

    ReplyDelete
  8. Thanks for this recipe. My Mum loves carrot cake and I tried baking for her once. It was not successful as the cake fell apart. I have given up but I'll give this one a try.

    ReplyDelete
  9. Delicious...this is one healthy cake :) I like the color of your carrot cake :)

    ReplyDelete
  10. Carrot cake is my favourite, simple and delicious!

    ReplyDelete
    Replies
    1. Yes, looks like this is a much favoured cake.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…