Carrot Walnut Cake

Table of Contents

Ingredients

4 eggs

1.5 cups granulated sugar (225 g)

1 cup milk (200 ml)

1 cup oil (200 ml)

2.5 cups flour (300 g)

2 packets baking powder (20 g)

1 packet vanilla (5 g)

2 cups grated carrots

1 cup walnuts, chopped (slightly less than a full cup)

1 teaspoon cinnamon

Directions

Prepare the Baking Pan:

Preheat your oven to 180°C (356°F).

Grease the baking pan with 1 teaspoon of solid oil.

Mix the Wet Ingredients:

In a large mixing bowl, beat 4 eggs and 1.5 cups of granulated sugar with a mixer until the mixture turns white and foamy.

Add 1 cup of milk and 1 cup of oil to the mixture. Whisk again for about 10 seconds.

Incorporate the Dry Ingredients:

Sift together 2.5 cups of flour, 2 packets of baking powder, and 1 packet of vanilla.

Gradually add the dry ingredients to the wet mixture, beating with the mixer on the lowest speed until just combined.

Add Carrots, Walnuts, and Cinnamon:

Fold in 2 cups of grated carrots, 1 cup of chopped walnuts, and 1 teaspoon of cinnamon. Mix until evenly distributed.

Bake the Cake:

Pour the batter into the prepared baking pan.

Bake in the preheated oven at 180°C (356°F) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Allow the cake to cool in the pan for a few minutes, then remove it from the pan and let it cool completely on a wire rack.

Once the cake is completely cooled, sprinkle with powdered sugar for a finishing touch.

Enjoy!