Whole Wheat Carrot and Walnut Cake

Name: Whole Wheat Carrot and Walnut Cake
Total time: 7200 s
Yield: 7-inch pan
Cuisine: American
Ingredients: 7 oz carrots; 3 1/2 oz walnut halves; 5 1/3 oz whole wheat flour; 3 1/2 oz potato starch; 1 packet baking powder; 1 tablespoon sunflower oil; 6 tablespoons ailanto honey; as needed low-fat milk; as needed powdered sugar

Mary83 @mary83_cook

Torino Di Sangro (CH)

Who said you can't prepare a different and lighter dessert for the holiday season? This cake is suitable for any time of the year. The uniqueness of this cake lies in the use of whole wheat flour, carrots, and a truly enveloping honey, ailanto honey, produced by my boyfriend, a beekeeper for about 3 and a half years.
Ailanto is a type of plant that blooms right after the acacia. Its essence is often found in summer wildflower honey. It is originally from China but is now present in much of Italy.
Ailanto honey is part of the family of rare and precious honeys, with a light amber color and a very sweet taste. It has anti-inflammatory, antibiotic, and antioxidant properties. Perfect for making any dessert. Also delicious on cheeses like pecorino and truffle or pistachio cheeses. A must-try!!! 😍

Mary83 @mary83_cook

Torino Di Sangro (CH)

Saved

Ingredients

1 1/2 hours

7-inch pan

7 ozcarrots
3 1/2 ozwalnut halves
5 1/3 ozwhole wheat flour
3 1/2 ozpotato starch
1 packetbaking powder
1 tablespoonsunflower oil
6 tablespoonsailanto honey
as neededlow-fat milk
as neededpowdered sugar

Saved

Steps

1 1/2 hours

1

Prepare the ingredients for the cake.
2

Clean the carrots, rinse them under running water, and grate them finely. Squeeze them with your hands to remove excess water. The carrots should be very dry.
3

Toast the walnuts in the oven at 375°F for about 10 minutes to enhance their flavor, then chop them coarsely. Set aside to cool.
4

In a large bowl, pour the whole wheat flour, add the sifted potato starch and baking powder.
5

Add the coarsely chopped walnuts, sunflower oil, and ailanto honey. Finally, add the grated and well-dried carrots, and mix everything well. Add a bit of low-fat milk to the mixture to make it more homogeneous and creamy.
6

Butter an 18 cm (7-inch) diameter pan and line it with parchment paper, pour the mixture inside, and level it well.
7

Bake the cake in a preheated oven at 350°F for about 30 minutes. After the baking time, do the toothpick test, and if the cake is done, remove it from the oven and let it cool.
8

Transfer the cake to a serving plate, dust with powdered sugar, and serve.
Store the cake under a cake dome.
You can replace the walnuts with hazelnuts or almonds.