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carrot walnut cake
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Walnut Cake Recipe

This carrot walnut cake is a soft, moist, and comforting homemade cake made with whole wheat flour, dates, jaggery, carrot, and crunchy walnuts. Naturally sweetened and eggless, it is perfect for everyday tea time as well as small celebrations.
Course Cakes, Dessert
Cuisine Indian
Keyword carrot walnut cake recipe, walnut cake recipe
Prep Time 15 minutes
Cook Time 40 minutes
Soaking Time 15 minutes
Total Time 1 hour 10 minutes
Servings 10 Slices
Calories 180kcal
Author Puja

Equipment

Ingredients

  • 12 dates seedless
  • 3/4 cup milk warm
  • 4 tbsp jaggery powder
  • 1/4 cup olive oil
  • 1 tsp vanilla essence
  • 2 tsp cinnamon powder
  • 1/2 cup carrot grated
  • 1 cup whole wheat atta
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup walnuts chopped
  • walnuts extra for topping
  • Icing sugar for dusting, optional

Instructions

  • Add seedless dates to a bowl and pour warm milk over them.
  • Let them soak for 15 to 30 minutes until soft.
  • Mash the soaked dates well using a fork or spoon to form a smooth mixture.
  • Add jaggery powder, vanilla essence, olive oil, and cinnamon powder to the date mixture.
  • Mix well until everything is combined.
  • Add grated carrot, whole wheat atta, baking powder, and baking soda.
  • Gently fold everything together to make a smooth, lump-free batter.
  • Do not overmix.
  • Add chopped walnuts and mix lightly.
  • Pour the batter into a greased and lined baking tin.
  • Sprinkle extra walnuts on top.
  • Bake in a preheated oven at 180°C for 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove from the oven and let the cake cool completely.
  • Dust with icing sugar if you like, slice, and serve.

Notes

Soak the dates properly until they are very soft. This helps in getting a smooth batter and natural sweetness.
Grate the carrot finely. Thick carrot pieces can affect the cake texture.
Do not overmix the batter after adding flour. Gentle folding keeps the cake soft.
Always preheat the oven before baking for even cooking.
Use room temperature ingredients for better results.
Let the cake cool completely before slicing to avoid breaking.

Nutrition

Calories: 180kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 94mg | Potassium: 176mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1102IU | Vitamin C: 0.5mg | Calcium: 57mg | Iron: 1mg