Carrots and walnuts are two ingredients I love to bake in a cake. I have already baked a similar one earlier.
This recipe was posted on my fb food page by grandmotherskitchen.org.
It seemed pretty easy and very tempting, I didnt think twice as I had plenty of carrots and walnuts too that were ready to be used up.
While I have made few changes , the basic recipe comes from the site. I used oil instead of butter, banana puree and yogurt , instead of eggs. I have mentioned egg in list of ingredients for those who wish to bake it using eggs.
While a loaf pan or a regular cake pan can be used, I wanted to use the bundt pan this time.
So the recipe....
Carrot and Walnut cake
2 cups all purpose flour
4 tbsp butter or 1/4 cup oil ( original recipe uses unsalted butter)
1 cup granulated sugar ( reduce sugar if adding banana puree too as it gives sweetness)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup milk
Puree of two small bananas ( my addition to this cake , skip if you dont like bananas)
1/2 tbsp grated fresh ginger
1/2 tsp cinnamon
1 egg ( replaced with 3/4 cup yogurt)
1 cup finely grated carrot
1 cup finely chopped walnuts.
Pre heat oven to 350 degrees F ( 177 degrees C )
Grease a 9x 5 inch loaf pan or a bundt pan .
Take a bowl, add all the dry ingredients .Mix well.
In another bowl combine all the wet ingredients. Mix the wet ingredients well .
Mix both wet and dry ingredients gently. Fold in the carrots, walnuts. The batter must not be too thick or clumpy, just thick enough to be poured .
While using yogurt instead of egg, while making batter, you can add little more buttermilk or yogurt to make the batter consistency right.
Pour the batter into the greased pan and bake for about 1 hour or till cake is done.
A toothpick inserted in the cake must come clean before removing from oven.
Let cake cool completely before slicing.
This cake will be moist and delicious with the crunch of walnuts , the carrots and the hints of
the light spice from the ginger all add up to give a supremely delicious cake.