This carrot-walnut cake is a rich, dense yet moist cake with the gooey texture. Cinnamon powder lifts the flavour. In fact, carrot and cinnamon are good friends and are magical when combined to prepare a sweet dish or the bakes. Each bite of this cake is loaded with carrots and walnuts. Finely chopped walnuts give it a crumbly texture.

This delicious cake is an egg-free one. Yogurt and milk powder were used as a base and they successfully replaced the eggs. I have been having a good enough quantity of milk powder these days in the quarantine period, so experimenting to use it in the baking as well as in other desserts. And this doesn’t disappoint me at all. This is a pleasure to share the recipe of delicious carrot-walnut cake

Preparation Time – 15 min
Baking Time – 40-45 min
Type – Baking
Course – Dessert/Hi-Tea/ Breakfast
Author – Bharti Dhawan


• Carrots – 200 gms /2 cups(grated)
• Cake flour – 100 + 100 gms /2 cups
• Yogurt/ thick curd – 100 gms /1 cup
• Butter – 100 gms (melted)
• light brown sugar – 100 gms
• Milk – 100 ml
• Milk powder – 100 gms /1 cup
• Baking powder – 1 and 1/2 tsp
• Baking soda – 1/2 tsp
• Cinnamon powder – 2 tap
• Finely chopped walnuts – 75 gms
• Walnut kernals – A few for topping


1-  Preheat oven at 180°C
2-  Grease the loaf tin with oil or butter. It would be better to place a parchment or butter paper at the bottom


1-  Firstly, take a mixing bowl and add grated carrots. Dust 1 cup flour and 2 tsps cinnamon powder. Mix with hands and keep aside
*  Flour absorbs moisture from carrots and doesn’t allow the carrots to sink at the bottom of the cake

2-  Take another bowl and add yogurt, milk, sugar and milk powder. Whisk it well with a wire whisk or an electric blender. Now add melted butter and blend again. Keep aside
*  Whisking with an electric blender gives better results

3-  Add baking soda and baking powder to the remaining 1 cup flour and sift 2 times. Keep aside
*  Sifting 2 times results in the even rising of the cake

4-  Add dusted carrots and finely chopped walnuts to the wet mix. Combine it well

5-  Time to add the sifted flour and fold in. Avoid over mixing

6-  Drop the batter in the prepared tin. Top it with some walnut kernels. Bake the cake at 180°C for 40 to 45 minutes. Let it remain in the oven for more 5-8 minutes and then transfer it on the wire rack when it is cooled down
*  Baking time varies oven to oven. Always keep an eye on the cake at last minutes while baking

7-  Slice the cake with a sharp serrated knife when it is cooled down completely. The Yummiest CARROT-WALNUT CAKE is ready to enjoy
Happy Baking!



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