Carrot and Walnut Cake

A nice carrot and walnut cake with a slight taste of spice due to some spices like cardamom. It’s not too sweet and the count of calories is moderate.

Original recipe makes 1 -9 or 10 inch tube pan


3 cups all-purpose flour
1 cup vegetable oil
1 1/2 cups confectioners’ sugar
1 cup chopped walnuts
1 cup grated carrots
1 cup milk
6 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  2. Sift the flour, baking soda, and baking powder together and set aside.
  3. Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner’s sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
  4. Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.


Calories: 387 kcal
Carbohydrates: 36.8 g
Cholesterol: 92 mg
Fat: 24 g
Fiber: 1.7 g
Protein: 7.4 g
Sodium: 238 mg