Carrot Walnut Cake recipe

Ingredients:

• 4 large eggs
• 1.5 cups granulated sugar (225 g)
• 1 cup milk (200 ml)
• 1 cup vegetable oil (200 ml)
• 2.5 cups all-purpose flour (300 g)
• 2 packets baking powder (20 g)
• 1 packet vanilla sugar (5 g)
• 2 cups grated carrots
• 1 cup chopped walnuts (slightly less than a full cup)
• 1 teaspoon ground cinnamon
• Directions:
  1. Prepare the Baking Pan:
  2. Preheat your oven to 180°C (356°F).

     Grease a baking pan with 1 teaspoon of solid oil to prevent sticking.

     1. Mix the Wet Ingredients:

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

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

     1. Incorporate the Dry Ingredients:

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

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

     1. Add Carrots, Walnuts, and Cinnamon:

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

     1. 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.

     1. Cool and Serve:

     Allow the cake to cool in the pan for a few minutes before removing it from the pan and transferring it to a wire rack to cool completely.

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

     Here are some variations and tips for your Carrot Walnut Cake:

     1. Add-ins: Consider mixing in some crushed pineapple, raisins, or shredded coconut for added texture and flavor. You could also add some grated ginger for a spicy kick.
     2. Nut Alternatives: If you want a different nut flavor, try using pecans or almonds instead of walnuts. You can also leave out the nuts for a nut-free version.
     3. Spices: Experiment with different spices like nutmeg or cardamom to enhance the flavor profile. A pinch of allspice can also add a warm depth.
     4. Frosting: For a delicious twist, top the cake with cream cheesefrosting or a simple glaze made from powdered sugar and milk. You can also add orange zest to the frosting for a citrusy touch.
     5. Healthier Options: Substitute some of the all-purpose flour with whole wheat flour for added nutrition. You can also reduce the sugar slightly or use honey or maple syrup as a natural sweetener.
     6. Storage: To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap and then aluminum foil for up to 2 months.

     To store your Carrot Walnut Cakeproperly, here are some tips:

     1. Room Temperature: If you plan to eat the cake within a few days, you can store it at room temperature. Make sure to place it in an airtight container to keep it moist and prevent it from drying out.
     2. Refrigeration: If you want to keep the cake for a longer period, you can refrigerate it. Wrap the cake tightly in plastic wrap or aluminum foil, or place it in an airtight container. It should last about a week in the fridge.
     3. Freezing: For even longer storage, you can freeze the cake. Wrap individual slices or the whole cake tightly in plastic wrap, then place it in a freezer-safe bag or container. It can last up to 2 months in the freezer. When you’re ready to eat it, let it thaw in the fridge overnight or at room temperature for a few hours.

     These methods will help keep your cake fresh and delicious!