Turkish Carrot Cake Recipe – Walnut Cinnamon Cake
A soft Turkish-style carrot cake made with grated carrots, walnuts and cinnamon. Simple, moist and perfect for tea time.
Ingredients
- 3 large eggs room temperature
- 180 g granulated sugar
- 180 ml whole milk
- 120 ml neutral oil
- 250 g all-purpose flour
- 10 g baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract or 1 packet vanilla sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon fine salt
- 220 g finely grated carrots
- 90 g walnuts roughly chopped
- 1 teaspoon lemon juice optional
- 1 tablespoon powdered sugar optional for topping
Instructions
- Preheat the oven to 340°F / 170°C. Grease and line a loaf pan or 9-inch round cake pan.
- Peel and finely grate the carrots. Press lightly only if they are very juicy.
- Beat eggs and sugar for 3 to 4 minutes until pale and slightly foamy.
- Add milk and oil, then mix briefly.
- In a separate bowl, combine flour, baking powder, baking soda, vanilla, cinnamon and salt.
- Fold dry ingredients into the wet mixture just until combined.
- Fold in grated carrots and chopped walnuts.
- Pour batter into the prepared pan and smooth the top.
- Bake for 38 to 45 minutes, until golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a rack. Cool before slicing.
- Dust lightly with powdered sugar before serving, if desired.
Notes
- Do not open the oven door during the first 25 minutes.
- Do not fully squeeze the carrots dry; they provide moisture.
- Toast walnuts for a deeper flavor.
- Baking time changes depending on pan shape.
- Nutrition is estimated and may vary by slice size and ingredients.