Delicious Carrot Cinnamon and Walnut Cake


Start the mixers! In the golden days, we share the recipe of the carrot, cinnamon cake whose recipe is known for its whispered taste, so that your palate will be cheered.

Carrot cake, one of the most popular cake recipes, is in its best form with cinnamon support! All the tricks are below ...

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For Cake;

-2 eggs (at room temperature)
-1 glass of sugar
-1 tea glass of olive oil or oil (large tea glass)
-2 cups of grated carrot
-1 tablespoon of cinnamon
-2 glasses of flour (it is necessary to add it in a controlled manner as flour size may change)
-1 packet of baking powder
-1 packet of vanilla
-Half a glass of walnuts or hazelnuts (I used both)

*The size of the water glass I use is 200 ml

For Cream;

-3 glasses of milk
-2 tablespoons of flour
-2 tablespoons of starch
-4 heaping tablespoons of sugar (you can adjust the amount according to taste)
-1 packet of vanilla
-1 tablespoon of butter

*The size of the water glass I use is 250 ml

For the above ;

-Lots of coconut

1 Hour

8 Servings

How to make

First, we wash and peel the carrots and grate the small side of the grater.
We take the eggs and sugar in the mixing bowl and beat with the mixer for 5 minutes until it turns white and becomes foamy.
Then we add olive oil (or liquid oil) and mix it again, add the grated carrot and cinnamon and mix again.
Finally, we add flour, baking powder, and vanilla and mix.
We add the walnuts or hazelnuts on the rondo, mix it lightly, or pour it into a mold that we grease or put on greaseproof paper and bake for about 40 minutes until it is browned in an oven that is heated at 170 degrees. As I always mentioned, flour size may change, so it is necessary to add flour in a controlled manner. This time, I laid the greaseproof paper on the mold for the first time and baked it much easier and it became practical, the only problem is that some parts of the edges are slightly shaped due to the paper, but the cream covered those parts very well.
We check whether the cake is baked with a toothpick or a garbage skewer and take it from the oven and leave it to cool by covering it with a thin cloth to prevent it from drying out.
On the other hand, we put milk, sugar, flour, and starch in a pot suitable for cream and take it to the stove and start to cook by stirring constantly.
When the cream thickens and begins to boil, we add butter and vanilla and cook it for another minute or two, stirring constantly.
We are waiting for the cream to be warmed for 10-15 minutes by stirring occasionally so that it does not crust.
We take out the cooled cake from the mold, but only the clamp part of the mold on the serving plate and leave it back into the cake, pour the cream on it and fix it well.
Finally, we cover it with plenty of coconuts, cover it tightly with stretch and rest in the refrigerator for at least 5-6 hours. I prepared it from the evening and served it the next day, while I was preparing it, the cake was completely cold and slightly warm. You can also make this cake on my debt if you want. We serve our cake that we rest in the refrigerator by slicing. Bon appetit to those who will try 😍

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