🥕 Carrot Walnut Cake
Moist, fluffy, and full of flavor — you’ll want to make it every day!
Ingredients:
- 4 large eggs
- 1½ cups granulated sugar (225 g)
- 1 cup milk (200 ml)
- 1 cup vegetable oil (200 ml)
- 2½ cups all-purpose flour (300 g)
- 2 packets baking powder (20 g total)
- 1 packet vanilla sugar or 1 tsp vanilla extract (5 g)
- 2 cups grated carrots
- 1 cup chopped walnuts (or slightly less, based on preference)
- 1 teaspoon ground cinnamon
- Optional: powdered sugar for dusting
Instructions:
- Preheat the oven to 350°F (180°C). Grease and flour a cake pan (round, square, or a loaf tin – your choice).
- Beat the eggs and sugar in a large bowl until the mixture is light and fluffy.
- Add the milk and oil, and mix well until fully combined.
- Sift in the flour, baking powder, and cinnamon. Add the vanilla. Stir until you have a smooth batter with no lumps.
- Fold in the grated carrots and chopped walnuts using a spatula or spoon. Don’t overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. (Check at 40 minutes to avoid overbaking.)
- Let it cool completely before removing from the pan.
- Optional: Dust with powdered sugar or top with cream cheese frosting if desired.
Tip:
This cake tastes even better the next day after the flavors settle. Store it in an airtight container at room temperature or in the fridge.