1. Prepare the carrots and walnuts
Peel and finely grate the carrots. If they release a lot of liquid, gently squeeze them so the cake doesn’t become overly wet.
Roughly chop the walnuts and set both ingredients aside.
2. Beat the eggs and sugar
Add the eggs and sugar to a large mixing bowl.
Beat with an electric mixer for about 3–5 minutes, until the mixture becomes pale, fluffy, and slightly thick.
3. Add the wet ingredients
Pour in the milk and vegetable oil.
Mix briefly until everything is well combined.
4. Add the dry ingredients
Sift together the flour, baking powder, and vanilla sugar.
Gradually add the dry ingredients to the wet mixture, stirring gently. Avoid overmixing—just mix until the flour disappears.
5. Add the carrots, walnuts and cinnamon
Fold in the grated carrots, chopped walnuts, and cinnamon with a spatula.
Mix gently until everything is evenly distributed throughout the batter.
6. Prepare the cake pan
Grease a Bundt or round cake pan generously with butter or oil. Lightly dust it with flour.
Pour the batter into the prepared pan and smooth the top.
7. Bake
Preheat your oven to 180°C (350°F).
Bake for approximately 40–50 minutes, depending on your oven and pan.
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
8. Cool and serve
Let the cake cool in the pan for about 10–15 minutes, then carefully turn it onto a serving plate.
Once completely cooled, dust the top with powdered sugar if desired.
🍰 Final Result
You’ll get a wonderfully soft carrot cake with a lightly crisp exterior, aromatic cinnamon, and little pieces of walnut in every bite. Serve it with coffee or tea for the perfect homemade treat! ☕🥕❤️
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