•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
•INSTRUCTIONS:
Prepare the Baking Pan:
Preheat your oven to 180°C (356°F).
Grease a baking pan with 1 teaspoon of solid oil to prevent sticking.
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.
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.
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.
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.
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.
