• 0 kcal
• 380 kilocalories
• 21 kcal
Peanut oil 220 ml
• 50 kcal kcal
• 21 kcal
• 750 kcal
Calories refer to 100 grams of product
the carrot and walnut trunk pan it’s a soft bread and very tasty, to offer to breakfast Yeah nibble: a variant original and mouthwatering than the usual donut, ideal for those who love rustic flavors and intense. Serve it with a sweet and fresh jam like blackberries or strawberries and it will literally be snapped up: it is also perfect in scope of a brunch. Here’s how to do it in just a few steps.
How to prepare a carrot and walnut pan
Preheat the oven to 160 ° C. Grease a cake tin with a drop of oil, then sprinkle with flour. In a bowl, grate the carrots with a coarse grater, after having peeled them (1).
In another bowl, sift the flour then add the baking soda, baking powder, nutmeg and cinnamon (2), mixing.
Beat the eggs in a small bowl then add them to the bowl with the powders, as well as the grated carrots, salt, sugar, oil and vanilla: beat well to mix everything together (3).
Roughly chop the nuts, keeping a little inside for decoration; add them delicately to the mixture (4).
Fill the bread pan with the mixture, decorate with the rest of the nuts (5).
Bake for 45-50 minutes, then remove the pan from the oven; let your pan cool for 10 minutes before unmolding it (6).
You can use this rustic base to create too stuffed plumcakes: just pay half of the mixture in the mold, add a layer of your choice jam preferably, then topping up with the rest of the mixture. Finally, continue cooking according to the recipe.
Alternatively, you can add to the dough chocolate chips, orange peel you hate lemon, other dried fruits like almonds, pine nuts Where pistachios.
If you liked this preparation, also try the carrot and yogurt cake recipe.
You can keep the plum cake under a bell for 4 to 5 days; alternatively, put it in a bread bag and then in a plastic bag, but without closing it too much. You can also freeze it already portioned, thawing the slices if necessary.