Skip to main content

Carrot walnut cake ~ Updated



As the name implies, this is an update on my previous post of 'Simple carrot walnut cake' which was posted in October  2009 not long after I started blogging.  Now I'm resurrecting this recipe  with pictures of  the preparation for easy reference and also for my own record.  This time I added one ounce of wholemeal flour and subsequently reduced the plain flour to two ounces.  Can't really tell the difference in texture but the cake tasted good all the same.  Don't really understand why but this cake remains as a priority favourite amongst my family members.









Recipe for Carrot Walnut Cake

 Ingredients
  • 4.1/2 oz soft brown sugar/128 gm
  • 3 eggs
  • 3/4 cup canola/corn oil
  • 1 oz wholemeal flour/31.25 gm
  • 2 oz plain flour/100 gm
  • 3 oz self-raising flour/150 gm
  • 1.1/2  tsp cinnamon
  • 1.1/2  tsp bicarbonate of soda
  • a pinch of salt
  • 2.1/4 cup shredded carrots 
  • 70 gm raisins, chopped and mixed with some flour from the above
  • 100 gm walnuts lightly toasted and coarsely chopped 
  • 1  tsp vanilla
Method
  1. Sieve the plain flour and self-raising flour with the salt, bicarbonate of soda and cinnamon.  Set aside.
  2. Cream the eggs with the brown sugar till creamy, add in the oil and vanilla, continue beating  till creamy and light.
  3. Add in the sifted flour, mix till well incorporated.
  4. Add in the shredded carrots, mix well.
  5. Mix in the raisins followed by the walnuts.  Mix thoroughly, scraping from the bottom and sides of the mixing bowl.
  6. Pour batter into a  24 x 13 x 7 cm loaf pan lined with parchment paper.
  7. Bake in a preheated oven @ 180 deg C for 40 to 45 mins., till  brown.  Test with a skewer till it comes out clean.
  8. Let cake cool in pan for about 5 mins. before lifting it up to cool completely on a wire rack.
Labels:

Comments

  1. KimmyJune 25, 2012 at 5:26 PM

    Cheah, by the look, the cake must be soft, moist and full of flavours from the walnuts and spices. I like this cake cos' it's using oil. BTW, what's the size of the loaf pan?

    ReplyDelete
  2. Dumpling LoveJune 25, 2012 at 7:32 PM

    oh that looks delicious! I love carrot cake just like your family =P haha.

    ReplyDelete
  3. MaryMohJune 25, 2012 at 9:36 PM

    Carrot cake is always my family favourite. but then I never add walnuts or cinnamon cos my family doesn't like it. I will have to eat the whole cake if I add them. I love it with cheese frosting or ice cream.

    ReplyDelete
    Replies
    1. Sokehah cheahJune 26, 2012 at 11:04 PM

      Mmmm.. would be nice with cheese frosting, I agree!

      Delete
  4. lenaJune 25, 2012 at 11:03 PM

    me too like carrot cakes and i prefer mine not to have too much nuts or fruits in it..just carrot and maybe one nut is good enough for me.

    ReplyDelete
    Replies
    1. Sokehah cheahJune 26, 2012 at 11:35 PM

      Good idea to try making a carrot cake on its own without the nuts and raisins.

      Delete
  5. Mary BergfeldJune 25, 2012 at 11:35 PM

    This sounds very moist and delicious. My family, too, would love this cake. I hope you have a great day. Blessings...Mary

    ReplyDelete
  6. ZoeJune 26, 2012 at 8:29 AM

    Love all your step-by-step instructions of making this carrot cake. You have made baking look so easy :D

    ReplyDelete
  7. KimmyJune 26, 2012 at 11:49 AM

    Hi Cheah, this cake definitely is soft, moist and full of flavours from the spice and I'll enjoy munching the walnuts, too. I gonna like this cake cos' using oil. BTW, what is the size of loaf pan used?

    ReplyDelete
  8. PHJune 26, 2012 at 2:18 PM

    Thanks for this recipe. My Mum loves carrot cake and I tried baking for her once. It was not successful as the cake fell apart. I have given up but I'll give this one a try.

    ReplyDelete
  9. Sonia ~ Nasi Lemak LoverJune 26, 2012 at 8:35 PM

    This is my top favourite cake !

    ReplyDelete
  10. ElinJune 27, 2012 at 1:59 PM

    Delicious...this is one healthy cake :) I like the color of your carrot cake :)

    ReplyDelete
  11. Christine HoJune 27, 2012 at 4:46 PM

    Carrot cake is my favourite, simple and delicious!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe