Made With Whole Grains

Moist Carrot-Walnut Cake

with Orange and Cardamom
Average: 4.3 (14 votes)
(14 votes)
Moist Carrot-Walnut Cake

Moist Carrot-Walnut Cake - Flavorful alternative of classic carrot cake

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Health Score:
72 / 100
30 min.
ready in 1 hr 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Thanks to the preparation with olive oil instead of butter, sweet beaks, which have to pay attention to a fat-healthy diet - for example in the case of cholesterol problems - are allowed to have access to this. Like nuts, olive oil contains valuable unsaturated fatty acids which have a positive effect on blood fat levels.

Hazelnut allergy sufferers often get along well with almonds - in this case simply replace the ingredient!

1 piece contains
(Percentage of daily recommendation)
Calorie389 kcal(19 %)
Protein7 g(7 %)
Fat21 g(18 %)
Carbohydrates42 g(28 %)
Sugar added19 g(76 %)
Roughage5 g(17 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.7 μg(4 %)
Vitamin E4.7 mg(39 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.2 mg(14 %)
Folate37 μg(12 %)
Pantothenic acid0.9 mg(15 %)
Biotin13 μg(29 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C5 mg(5 %)
Potassium306 mg(8 %)
Calcium82 mg(8 %)
Magnesium57 mg(19 %)
Iron2.5 mg(17 %)
Iodine10 μg(5 %)
Zinc1.8 mg(23 %)
Saturated fatty acids3.1 g
Uric acid40 mg
Cholesterol97 mg
Development of this recipe:


1 ½ lbs carrots
4 ozs Walnut (or blanched hazelnuts)
2 lemons
11 ozs brown sugar
6 eggs
¾ cup olive oil
14 ozs Whole wheat flour
4 tsps Baking powder
½ tsp ground Cardamom
4 ozs golden raisin
¼ cup Orange juice (or 1 orange)
1 Tbsp honey
How healthy are the main ingredients?
sugarWhole wheat flourWalnutolive oilOrange juicehoney

Kitchen utensils

1 Tablespoon, 1 Teaspoon, 1 Measuring cups, 1 Springform pan (26 cm diameter), 1 Parchment paper, 1 Cutting board, 1 Small knife, 1 Fine grater, 1 Small bowl, 1 Citrus juicer, 1 Large knife, 1 Mixing bowl, 1 Hand mixer, 1 Rubber spatula, 1 Small pot, 1 small Whisk, 1 Fork (or wooden skewer)

Preparation steps

Moist Carrot-Walnut Cake preparation step 1

Line the bottom of a springform pan (26 cm diameter)(approximately 10 inches in diameter) with parchment paper. Cut a strip of parchment paper about 10 cm (approximately 4 inches) wide and line side of pan. Lightly grease the edge of paper if needed to help it adhere.

Moist Carrot-Walnut Cake preparation step 2

Peel carrots and finely grate. Finely chop hazelnuts.

Moist Carrot-Walnut Cake preparation step 3

Rinse lemons in hot water and wipe dry. Finely grate zest over a bowl. Cut lemons in half and squeeze juice.

Moist Carrot-Walnut Cake preparation step 4

Combine sugar, lemon zest, eggs and oil to a mixing bowl. Beat until creamy with a hand mixer, about 5 minutes.

Moist Carrot-Walnut Cake preparation step 5

Fold in flour and baking powder. Stir in carrots, nuts, cardamom and raisins. Pour batter into the prepared springform pan. Bake on middle rack of preheated oven at 175°C (fan 150°C, gas: mark 2) (approximately 350°F) for about 1 hour. 

Moist Carrot-Walnut Cake preparation step 6

Squeeze juice from orange. Stir lemon juice, orange juice and honey in a small pot and bring to a boil. Remove the cake from the oven, remove sides of pan and place cake on a rack. Pierce the surface with a fork (or skewer) several times.

Moist Carrot-Walnut Cake preparation step 7

Pour the juice mixture over the hot cake. Let cake cool before serving, with vanilla yogurt if desired.