Carrot Walnut Cake - Recipes Website

Preheat & Prepare:
- Preheat the oven to 180°C (356°F). Grease a baking dish with 1 tsp of oil.
Mix Wet Ingredients:
- In a large bowl, whisk together the eggs and sugar until frothy and pale.
- Stir in the milk and oil, and whisk for another 10 seconds.
Combine Dry Ingredients:
- Sift together the flour, baking powder, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Fold in the Carrots & Walnuts:
- Add the cinnamon, shredded carrots, and chopped walnuts to the batter. Stir until evenly distributed.
Bake:
- Pour the batter into the prepared baking dish.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Cool & Serve:
- Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Optionally, dust with powdered sugar before serving.

Grate Carrots Finely: For a smoother texture, use finely grated carrots in your batter.
Toast Walnuts: Lightly toasting the walnuts enhances their flavor and adds extra crunch.
Check for Doneness: Insert a toothpick into the center; if it comes out clean, the cake is ready.
Cool Completely: Allow the cake to cool fully before frosting or serving to ensure the best texture.