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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Carrot and Roasted Walnut Cake Recipe

Carrot Walnut Cake Recipe

Carrot Walnut Spice cake made in a Bundt Pan

Sprouting and roasting your walnuts is becoming more and more popular as we get more health conscience. Soaking nuts offer several health benefits. The simple process of soaking nuts for several hours works like magic to increase their antioxidant and photochemical capacity, because soaking releases some enzyme inhibitors.

1 1/4 cups Sifted flour
2 1/2 cups Roasted Walnuts, divided
3 cups Grated carrots
1 1/2 cups Raisins
3 Eggs
1 cup Sugar
1 cup Vegetable oil
1 tsp Baking powder
1 tsp Baking soda
1 tsp Salt

Cream cheese frosting

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 10 inch tube pan or Bundt cake pan
Preheat oven, grease your cake pan.

Set aside 1/2 cup of roasted walnut halves for decoration. Chop remaining walnuts coarsely.

Resift flour. Mix with salt, baking soda & baking powder.
Beat eggs. Add sugar & oil while still beating. Add flour mixture. Mix until you get a smooth batter.

Stir in carrots, raisins, & chopped walnuts. Turn into prepared cake pan. Set pan on sheet of aluminum foil (if pan has a removable bottom), cup top edges of foil up around pan slightly.

Bake carrot walnut cake until done. Cool in pan.

When cake is cold, remove from pan & spread with Cream Cheese Frosting. Decorate with walnut halves.

Sprouting and Roasting Walnuts.

Mix the salt into about 2 cups water, add nuts and stir until the nuts are wet and beneath surface of the water. Add more water as needed. Let the mixture sit at room temperature, or in a warm place for 4-7 hours. Drain excess water from nuts. Roast on a cookie sheet lined with Parchment paper at 150-200 degrees for 6 hours or until lightly browned. Once every 2 hours, mix the nuts up allowing an even roast for all the nuts. Once dried, store in an airtight container.

16 Servings
Nutrition facts:
Serving Size 99 g
Calories 386
Calories from Fat 236
Total Fat 26.2g 40%
Saturated Fat 3.6g 18%
Cholesterol 31mg 10%
Sodium 255mg 11%
Total Carbohydrates 34.9g 12%
Dietary Fiber 2.7g 11%
Sugars 21.8g
Protein 7.4g
Vitamin A 70% • Vitamin C 3% • Calcium 5% • Iron 9%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!