Walnut-Carrot Cake

INGREDIENTS

For the batter:

• 1 medium glass (130 g) sugar
• 1 medium glass (125 ml) sunflower oil
• 3 eggs
• 2 medium glasses (150 g) all-purpose flour
• Grated zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 packet (16 g) baking powder
• 1 medium carrot, grated
• 1 medium glass walnuts, roughly chopped
• a half teaspoon of cinnamon
• 1 pinch of salt

For dusting:

• Powdered sugar

METHOD

1. Preheat the oven to 170 degrees Celsius (fan-assisted) and prepare a 30 cm loaf tin by greasing and lightly flouring it.
2. In a large bowl, whisk together sugar, sunflower oil, and eggs. Then add the grated lemon zest and vanilla extract, and stir well.
3. In a separate bowl, mix together flour, baking powder, grated carrots, chopped walnuts, cinnamon, and salt.
4. Gradually stir the dry ingredients into the wet ingredients until you have a smooth batter.
5. Pour the batter into the prepared loaf tin and smooth the surface with a spatula.
6. Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the tin before turning it out and slicing.
8. Finally, dust the cooled cake with powdered sugar to add an extra touch of sweetness.
9. Enjoy this delicious walnut-carrot cake!

VIDEO INSTRUCTIONS

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This recipe was prepared and brought to you by the talented chef @foodwithstyle

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