Carrot-Nut Cake Recipe

Name: Carrot-Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sifted all-purpose flour; 2 tsp. baking powder; 1/8 tsp. salt; 1/2 c. vegetable shortening; 1 c. sugar; 3 eggs, separated; 1 c. carrots, shredded; 1/2 c. finely chopped walnuts; 2 Tbsp. orange juice; 1 tsp. lemon juice

Servings: persons

1 c. sifted all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1/2 c. vegetable shortening
1 c. sugar
3 eggs, separated
1 c. carrots, shredded
1/2 c. finely chopped walnuts
2 Tbsp. orange juice
1 tsp. lemon juice

1
Grease and flour tube pan.
2
Sift flour, baking powder and salt.
3
Beat shortening, sugar and egg yolks in large bowl at high speed for 3 minutes.
4
Finish mixing by hand.
5
Stir in carrots, walnuts, orange and lemon juices.
6
Stir in flour mixture a little at a time.
7
Beat egg whites in small mixer bowl until soft peaks form.
8
Fold into batter.
9
Spoon into pan and spread evenly.
10
Bake at 350u00b0 for 45 minutes to 1 hour.
11
Cake should be light golden. Dust with powdered sugar.

785

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. sifted all-purpose flour, 2 tsp. baking powder, 1/8 tsp. salt, 1/2 c. vegetable shortening, and more.

Yes, Carrot-Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Nut Cake

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