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Ad | Walnut Carrot Cake Recipe 🌰🤍 This moist walnut carrot cake is perfect for any occasion. With a hint of cinnamon and the crunch of walnuts, it’s sure to become a favorite 🥰 For a loaf pan (10 x 20 cm) 📝 Ingredients: • 120 g coarsely grated carrots • 120 g sugar • 2 eggs (size M) • 80 ml sunflower oil • 1 tsp vanilla extract • 150 g all-purpose flour • 1 tsp baking powder • ½ tsp cinnamon • 1 pinch of salt • 50 g coarsely chopped walnuts For dusting: • Powdered sugar 🤍 Instructions: 1. Preheat the oven to 180°C (356°F) top/bottom heat or 160°C (320°F) fan. Grease the loaf pan and line it with parchment paper. 2. Beat the eggs and sugar in a large bowl until frothy. 3. Gradually add the sunflower oil, mixing until smooth. 4. Sift the flour, baking powder, and salt into the bowl and mix well. 5. Add the vanilla extract and cinnamon, stirring until fully incorporated. 6. Gently fold in the coarsely grated carrots and coarsely chopped walnuts until evenly distributed. 7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes. Check doneness with a toothpick. 8. Let the cake cool in the pan for about 10 minutes, then remove it and allow it to cool completely. Dust with powdered sugar before serving. Enjoy! 🥰

Ad | Walnut Carrot Cake Recipe 🌰🤍 This moist walnut carrot cake is perfect for any occasion. With a hint of cinnamon and the crunch of walnuts, it’s sure to become a favorite 🥰 For a loaf pan (10 x 20 cm) 📝 Ingredients: • 120 g coarsely grated carrots • 120 g sugar • 2 eggs (size M) • 80 ml sunflower oil • 1 tsp vanilla extract • 150 g all-purpose flour • 1 tsp baking powder • ½ tsp cinnamon • 1 pinch of salt • 50 g coarsely chopped walnuts For dusting: • Powdered sugar 🤍 Instructions: 1. Preheat the oven to 180°C (356°F) top/bottom heat or 160°C (320°F) fan. Grease the loaf pan and line it with parchment paper. 2. Beat the eggs and sugar in a large bowl until frothy. 3. Gradually add the sunflower oil, mixing until smooth. 4. Sift the flour, baking powder, and salt into the bowl and mix well. 5. Add the vanilla extract and cinnamon, stirring until fully incorporated. 6. Gently fold in the coarsely grated carrots and coarsely chopped walnuts until evenly distributed. 7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes. Check doneness with a toothpick. 8. Let the cake cool in the pan for about 10 minutes, then remove it and allow it to cool completely. Dust with powdered sugar before serving. Enjoy! 🥰

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