Carrot Nut Cake

2 Reviews
100% would make this recipe again

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Preparation : 20 min Cooking : 55 min Standing : 30 min
350 calories/serving

Ingredients

1 tsp canola oil, for the cake pan 5 mL
3/4 cup whole wheat flour 100 g
5 eggs size large
3 carrots, thinly sliced 300 g
3/4 cup brown sugar 150 g
3/4 cup sugar 150 g
1 2/3 cup almonds 240 g
1 cup walnuts 110 g
1/8 tsp salt 0.4 g
1 tbsp baking powder 8 g
1 tsp ground cinnamon 3 g
1/4 cup icing/confectioners' sugar 30 g

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Preheat the oven to 160°C/325°F. Generously oil a bundt cake pan.
  2. In a food processor, powder the almonds and walnuts. Transfer the nuts to a bowl and set aside.
  3. In the food processor, put the carrots, brown and regular sugar. Mix at high speed until it becomes a thick purée. Add the eggs, salt, flour, powdered nuts, baking powder and cinnamon. Pulse until you have a smooth batter.
  4. Pour the batter into the prepared pan, spreading it evenly, then bake the cake in the middle of the oven for 10 min. increase the temperature to 175°C/350°F and continue baking for 45 min, until golden-brown. Check with a toothpick or skewer to see if the cake is cooked through.
  5. Cool the cake at least 10 min in the pan, then remove it from the pan and let it cool on a wire rack for at least 30 min before slicing. Sprinkle with powdered sugar before serving.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

350

Fat

18 g

28 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

80 mg

Sodium

120 mg

5 %

Carbohydrate

41 g

14 %

Fibre

4 g

17 %

Sugars

30 g

Net Carbs

37 g

Protein

10 g

Vitamin A

30 %

Vitamin C

2 %

Calcium

12 %

Iron

14 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives ½
Fats 3
Other Foods 2
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Rice/Grain | Desserts | Bake

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