Carrot, Walnut, and Cinnamon Bundt Cake

Carrot, Walnut, and Cinnamon Bundt Cake is a delightful dessert that combines the earthy sweetness of carrots with the nutty crunch of walnuts and the warm spice of cinnamon. This cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or simply indulging in a sweet treat after dinner. Its moist texture and rich flavors will have your friends and family asking for seconds—and the best part? It’s simple to make!

Ingredients

• 300 grammi di farina
• 2 tazze di carote grattugiate
• 100 grammi di noci
• 3 uova
• 200 ml di latte
• 200 ml di yogurt
• 225 grammi di eritritolo o zucchero
• 20 grammi di lievito in polvere
• 5 grammi di vaniglia
• 1 cucchiaino di cannella

Directions

1. Montate le uova con l’eritritolo fino a ottenere un composto spumoso.
2. Aggiungete il latte e lo yogurt e mescolate per circa 20 secondi.
3. Setacciate la farina, il lievito e la vaniglia; aggiungete agli ingredienti umidi.
4. Incorporate le carote, le noci e la cannella fino a amalgamare.
5. Imburrate uno stampo per bundt e riempitelo con il composto, picchiettando per livellare.
6. Cuocere a 180°C per 45-50 minuti; fate la prova stecchino!
7. Lasciate raffreddare leggermente prima di capovolgere su un piatto.
8. Spolverate con zucchero a velo e servite!

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10
Nutrition Info: Approx. 250 calories per slice

How to serve

Carrot, Walnut, and Cinnamon Bundt Cake is best served lightly dusted with powdered sugar for an elegant touch. You can enjoy it on its own or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. This cake also pairs beautifully with a warm cup of chai or coffee, making it a fabulous dessert for afternoon tea or a sweet ending to your dinner.

FAQs

1. Can I substitute the sugar for something else?
Yes, you can use erythritol or any other sugar substitute that fits your dietary needs, making this cake a healthier option.

2. How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

3. Can I freeze the cake?
Absolutely! Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Just thaw before serving.

Carrot, Walnut, and Cinnamon Bundt Cake

A delightful dessert that combines earthy sweetness of carrots, nutty crunch of walnuts, and warm spice of cinnamon, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 servings

Course: Dessert, Tea

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 300 grammi farina
• 2 tazze carote grattugiate
• 100 grammi noci
• 3 uova
• 200 ml latte
• 200 ml yogurt
• 225 grammi eritritolo o zucchero Can use erythritol as a sugar substitute.
• 20 grammi lievito in polvere
• 5 grammi vaniglia
• 1 cucchiaino cannella

Method

 

Preparation

1. Montate le uova con l'eritritolo fino a ottenere un composto spumoso.
2. Aggiungete il latte e lo yogurt e mescolate per circa 20 secondi.
3. Setacciate la farina, il lievito e la vaniglia; aggiungete agli ingredienti umidi.
4. Incorporate le carote, le noci e la cannella fino a amalgamare.
5. Imburrate uno stampo per bundt e riempitelo con il composto, picchiettando per livellare.

Baking

1. Cuocere a 180°C per 45-50 minuti; fate la prova stecchino!
2. Lasciate raffreddare leggermente prima di capovolgere su un piatto.
3. Spolverate con zucchero a velo e servite!

Notes

Serve best dusted with powdered sugar. Pairs well with whipped cream, vanilla ice cream, chai, or coffee.