Walnut Carrot Milk & Carrot Cakes

Trust us, these Walnut Carrot Milk & Cakes are pure joy in every bite. Simple, delightful, and utterly satisfying. Give it a try!

Nutritional Values 

*per serving

Energy 370.0 kcal
Fat 20.0 g
Carbohydrate 45.0 g
Fibre 3.0 g
Protein 5.0 g

*values are estimated and subject to change


For the Walnut Carrot Milk:

  • 25g grated carrot
  • 30g walnuts
  • 1 pitted date

For the Cake Batter:

  • 150g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 100g brown sugar
  • 100g granulated sugar
  • Walnut & carrot pulp (after processed by Milky Plant)
  • 165g melted butter
  • 60g walnut carrot milk (freshly made with Milky Plant)
  • 1 tsp vanilla extract
  • 160g grated carrots
  • 65g chopped walnuts or pecans


For the Milk:

  1.  Add the ingredients to the blending compartment, making sure not to exceed the Max line.
  2. Fill the water tank with clean water.
  3. Press the start button and wait a couple of minutes for Milky Plant to work its magic.

For the Cake:

  1.  Preheat oven to 175°C.
  2. Prepare a baking sheet and set aside.
  3. In a large bowl, combine all dry ingredients (flour, baking powder, baking soda, salt, cinnamon, brown sugar, granulated sugar) and mix well.
  4. Add in the walnut and carrot pulp, melted butter, walnut carrot milk, and vanilla extract.
  5. Fold in the chopped walnuts or pecans and grated carrots.
  6. Pour the batter into the prepared baking pan.
  7. Bake for 30 minutes or until a knife inserted in the center of the cakes comes out clean.
  8. Allow the cakes to cool completely before frosting.

Walnut Carrot Milk & Carrot Cakes Recipe Video

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