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Serving: This cake is delicious on its own, but you can also top it with a light cream cheese frosting for extra sweetness and tang.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3-4 days, or refrigerate it for up to a week.
Variations:
Add Raisins: For extra texture, add a handful of raisins to the batter along with the carrots and walnuts.
Spices: Add a pinch of nutmeg or cloves for a more spiced flavor.
Gluten-Free: Substitute the flour with a gluten-free flour blend if desired.
FAQ:
1. Can I use a different oil?
Yes, you can use vegetable oil, sunflower oil, or any mild-flavored oil in place of regular oil.
2. Can I make this cake without walnuts?
Absolutely! You can omit the walnuts if you prefer a nut-free cake, or substitute them with other nuts like pecans.
3. Can I freeze this cake?
Yes, this cake freezes very well. Wrap it tightly in plastic wrap and foil and store it in the freezer for up to 3 months. Thaw before serving.
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