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🥤 Moist Carrot Walnut Cake

702 kcal · 30 min · 4 servings

Moist Carrot Walnut Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 150 degrees Celsius. Use the top and bottom heat setting.
  2. 2. Peel the carrots and trim off the ends.
  3. 3. Cut the pumpkin in half. Peel it and remove the seeds.
  4. 4. Coarsely grate the pumpkin and the carrots.
  5. 5. Set aside two tablespoons of walnuts for decoration.
  6. 6. Roughly chop the remaining walnuts.
  7. 7. Wash the orange thoroughly with hot water.
  8. 8. Finely grate about one tablespoon of orange zest.
  9. 9. Cut the orange in half and squeeze out the juice.
  10. 10. Place the grated carrots and pumpkin into a bowl.
  11. 11. Add nutmeg, cinnamon, orange juice, and orange zest.
  12. 12. Mix everything together well.
  13. 13. Take a second bowl.
  14. 14. Beat sugar, salt, and oil until foamy using a hand mixer.
  15. 15. Beat in the eggs one by one until well combined.
  16. 16. Combine flour and baking powder in a small container.
  17. 17. Briefly fold the flour mixture into the batter.
  18. 18. Stir the vegetable and nut mixture into the batter.
  19. 19. Grease a bundt pan with a diameter of approximately 22 centimeters.
  20. 20. Pour the batter into the prepared pan.
  21. 21. Bake the cake in the oven for about 60 to 65 minutes.
  22. 22. Check for doneness using a wooden skewer.
  23. 23. The cake is done when no batter sticks to the skewer.
  24. 24. Remove the cake from the oven.
  25. 25. Let the cake cool down.
  26. 26. Take a bowl for the topping.
  27. 27. Briefly mix mascarpone, yogurt, and honey.
  28. 28. Turn the cake out of the pan before serving.
  29. 29. Spread the cream evenly over the cake.
  30. 30. Decorate the cake with the reserved walnut halves.

Nutrition per serving