Carrot and Walnut Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10-inch tube pan. (5 minutes)

Recipe View Sift together the flour, baking soda, and baking powder in a medium bowl. Set aside. (5 minutes)

Recipe View In a large bowl, beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom for 5 minutes using an electric mixer. Gradually add the confectioners' sugar and mix until well combined. Beat in the vegetable oil and continue beating for another 5 minutes until the mixture is light and fluffy. (15 minutes)

Recipe View Alternately add the flour mixture and the milk to the egg mixture, beginning and ending with the flour mixture. Add 1/3 of the flour mixture, mix, then 1/2 of the milk, mix, then another 1/3 of the flour mixture, mix, then the remaining 1/2 of the milk, mix, and finally the remaining flour mixture. Mix until just combined. Gently fold in the grated carrots and chopped walnuts. (10 minutes)

Recipe View Pour the batter into the prepared tube pan and spread evenly. (2 minutes)

Recipe View Bake in the preheated oven for 1 hour, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)