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.
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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.
Here are some variations and tips for your Carrot Walnut Cake:
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.
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.
Spices: Experiment with different spices like nutmeg or cardamom to enhance the flavor profile. A pinch of allspice can also add a warm depth.
Frosting: For a delicious twist, top the cake with cream cheese frosting or a simple glaze made from powdered sugar and milk. You can also add orange zest to the frosting for a citrusy touch.
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.
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.
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