Ad | Carrot Walnut Cake Recipe 🥕🌰 This carrot walnut cake combines the natural sweetness of carrots with the crunch of walnuts – perfect for a snack or afternoon tea 🤍 📝 Ingredients (for a 10 × 20 cm loaf pan) • ⁠150 g carrots, grated (approx. 2 medium) (1 1/4 cups) • 50 g walnuts, roughly chopped (1/2 cup) • 110 ml sunflower oil (1/2 cup) • 110 g sugar (1/2 cup) • 2 eggs (size M) • 150 g all-purpose flour (1 1/4 cups) • 1 1/2 tsp baking powder • 1/2 tsp cinnamon • Pinch of salt • 1 tsp vanilla extract 🤍 Instructions 1. Preheat the oven to 175°C (350°F) top/bottom heat. Line a loaf pan with parchment paper. 2. In a bowl, mix the oil, sugar, and eggs until smooth. Stir in the vanilla extract. 3. Combine flour, baking powder, cinnamon, and salt, then gently fold into the oil-egg mixture. 4. Fold in the grated carrots and chopped walnuts. 5. Pour the batter into the prepared pan and smooth the top. 6. Bake for 40–45 minutes. Check with a toothpick: no raw batter should stick. 7. Allow the cake to cool completely in the pan. 8. Before serving, lightly dust with powdered sugar. Moist, nutty, and naturally sweet – this carrot walnut cake is a classic treat for any occasion. 🥰