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Introduction
Moist, nutty, and perfectly spiced, this carrot walnut cake is a quick dessert you’ll want to make every day. Packed with fresh carrots and a light crunch from walnuts, it's a wholesome treat perfect for breakfast, tea time, or dessert.
Ingredients:
4 eggs
1.5 cups granulated sugar (225 g)
1 cup milk (200 ml)
1 cup oil (200 ml)
2.5 cups all-purpose flour (300 g)
2 packets baking powder (20 g)
1 packet vanilla (5 g)
2 cups grated carrots
1 cup chopped walnuts (optional but recommended)
1 tsp cinnamon (optional for extra warmth)
How to Make:
Preheat your oven to 175°C (350°F) and grease a cake tin.
In a large bowl, beat the eggs and sugar until pale and fluffy.
Add in milk and oil, mix well.
Sift in flour, baking powder, and vanilla. Stir until combined.
Fold in grated carrots and chopped walnuts (and cinnamon if using).
Pour the batter into the prepared cake tin and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool before slicing.
Serving and Storage Tips:
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