Here is a fried Cypriot-style Greek meatball. These are a little different from the Greek islands in that they are made using grated potatoes. Try a taste of Cyprus by squeezing some lemon over them.
| Servings: | 14 |
| Yield: | 1 -9 or 10 inch tube pan |
Ingredients
- 3 cups all-purpose flour
- 1 cup vegetable oil
- 1 ½ cups confectioners’ sugar
- 1 cup chopped walnuts
- 1 cup grated carrots
- 1 cup milk
- 6 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- Sift the flour, baking soda, and baking powder together and set aside.
- Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner’s sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
- Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 238 mg |
| Sugars | 14 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
amazing…
Perfect carrot cake in every way
Delicious! Great recipe, thanks!
Absolutely fabulous! I made this for the first time yesterday for Easter dinner and it was superb! Not too sweet (which was perfect after a meat-filled main course) with lovely flavours. I made cream cheese and bourbon frosting (from this site) and drizzled it over the top. I also added some ginger to the cake mix. Everyone wanted some to take home! And it was a perfect little breakfast indulgence with a cup of coffee this morning, too 😉
This is a European style cake. It’s quite dry and not particularly sweet, but frosting helps with the extra sweetness. I will probably not make this one again because I like my cakes more moist, but it’s a great recipe if you’re looking for a European style cake.
This wasn’t the best carrot cake I’ve ever had. It was sort of dry. It wasn’t very flavorful. It needed to be a bit sweeter. Tweaking it with some more sugar and maybe some more oil might help.
Ever since I was little carrot cake has always been my favourite and there was a certain cafe I’d go to up until I moved to Germany and for 3 years I’ve searched for a carrot cake recipe like there’s and I have to say this not only is the recipe I have been looking for but it is much much better than theres 😀 What impressed me even more was that my horrified fiance who couldn’t believe his eyes when he saw me putting carrots in a cake and was adiment that I had just ruined a perfectly good cake mixture ate 1 whole of these cakes to himself. I think I’ll half the mixture next time though as I got two beautiful cakes out of this in 10 inch pans. Also I iced it with the cream cheese frosting recipe I found on this website.
Absolutely gorgeous! I just followed the recipe exactly, except added a little bit of clove. Perfect if you’re a beginner like me.
The cake turned out really great!We loved it. Thanks for the recipe.
Kids love these! Walnuts or Not, Freezer or not they won’t last long with kids around! CS
excellent!