How To make Walnut Carrot Cake ~
1 1/2 c English Walnuts
3 c All-purpose Flour, sifted
3 ts Baking Powder
2 ts Salt
2 c Brown Sugar, packed
4 Large Eggs
1 c Oil
1 1/2 ts Cinnamon
1 ts Nutmeg
1/4 ts Ground Cloves
3 tb Milk
3 c Carrots, grated
Chop 1/2 walnuts fine. Grease 3 9-inch layer cake pans well. Sprinkle each with about 2 1/2 tablespoons to coat. Chop remaining walnuts a little more coarsely; set aside. Resift flour with baking powder and salt. Combine sugar, eggs, oil and spices. Beat at high speed until light and well mixed. Add HALF of flour mixture; stir until well blended. Add milk, then remaining flour. Stir in carrots and chopped walnuts. Divide batter evenly in pans. Bake at 350 degrees 25 minutes or until cakes test done. Let stand in pans on wire racks 10 minutes. Turn cakes out onto racks to cool. When cold, frost with a butter cream frosting. Decorate with walnut halves. -----
How To make Walnut Carrot Cake ~'s Videos
Carrot Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Carrot Cake. Carrot Cake never seems to go out of style. This rich and moist spice cake, full of grated carrot, toasted nuts, and crushed pineapple, has great flavor, especially when covered with a tangy sweet Cream Cheese Frosting. The interesting part is that while those pretty orange flecks of grated carrot give the Carrot Cake color, sweetness, and a moist texture, its flavor is almost indistinguishable.
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Carrot Cake with Walnuts recipe | Carrot Cake Recipe | Healthy Cake Recipe | Easy Cake
Healthy carrot cake with walnuts.
For ingredients and directions, look into my blog:
Carrot Nuts Cake | Soft Moist Cake Recipe | Carrot Cake with Cream Cheese Frosting
Carrot Nuts Cake | Soft Moist Cake Recipe | Carrot Cake with Cream Cheese Frosting
#carrotcake #easyrecipe #carrotnutcake #cakerecipe #festive #newyearspecial #2023 #newyear2023 #christmas #christmasspecial #moistcake #softcake #nutscake #creamfrosting
#buttercreamfrosting #baking #bakedcake #trendingvideo #trending
Classic Carrot Cake Recipe | Cupcake Jemma
Can you get more Classic than a Carrot Cake? This is the perfect recipe for all you beginner bakers out there and an absolute must for your baking repertoire. This Carrot Cake recipe is moist, flavorful and ridiculously more-ish topped off with a tangy Cream Cheese icing making it the perfect accompaniment to this Carrot Cake. If you have the time to wait I recommend you bake it the day before you serve it to let the sponge relax and the flavours mature.
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Tin Size:
My load tin is 31cm long and 13cm wide and 8cm in depth. Which holds the same amount as any 2lb loaf tin.
For the Carrot Cake:
225 ml/g Sunflower or Vegetable Oil
120g Caster Sugar
120g Light Brown Sugar
3 Eggs
210g Plain Flour
3/4 tsp Bicarbonate of Soda
3/4 tsp Baking Powder
Good pinch of Salt
1.5 tsp Cinnamon
125g Nuts - I use a mixture of Walnuts and Pecans
175g Carrots
For the Cream Cheese Icing:
50g Unsalted Butter
75g Full Fat Cream Cheese
250g Icing Sugar
Here is a link to the AMAZING Maple Pecans that I use to decorate my Carrot Cake:
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Carrot Walnut Cake (for snacking)
This Carrot Walnut Cake recipe is super easy loaded with grated carrots and walnuts. Just stir ingredients together and bake! It does not involve any fancy ingredients and is perfect for snacking, breakfast or with your coffee.
#carrotcakerecipe #carrotwalnutcake #carrotwalnutcakerecipe
For full recipe, visit -
Music credit - Carefree Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
EGGLESS CARROT CAKE | CHRISTMAS SPECIAL RECIPE | EASY EGGLESS CARROT WALNUT CAKE RECIPE
Here is a #Christmas special for you- it’s an #Eggless Carrot Cake with buttercream frosting, straight from my winter wonderland dream❄️
This eggless carrot cake is a very simple recipe. It’s soft, light and fluffy and so delicious! If you need one eggless carrot cake recipe, this is all you need- I promise!
Carrot cake with eggs-
Buttercream frosting -
For more recipes, follow me on Instagram at @shivesh17
Decor by- rose buck -
Note- this recipe makes 2 six inch layers. I made 1 + 1/2 the recipe to make three layers.
2 cups (240g) all-purpose flour
1 teaspoon (4g) baking powder
1 teaspoon (6g) baking soda
2 teaspoons (8g) cinnamon powder
1 teaspoon (4g) ginger powder
1 tin condensed milk (400gm)
1/2 cup (113g) butter, softened
1/2 cup (120mL) milk
1/2 cup (64g) crushed pecans/ walnuts
3 cups (300g) grated carrots