Ingredients :
4 large eggs1.5 cups granulated sugar (225 g)1 cup milk (200 ml)1 cup vegetable oil (200 ml)2.5 cups all-purpose flour (300 g)2 packets baking powder (20 g)1 packet vanilla sugar (5 g)2 cups grated carrots1 cup chopped walnuts (slightly less than a full cup)1 teaspoon ground cinnamon
Préparations :
Prepare the Baking Pan:Preheat your oven to 180°C (356°F).Grease a baking pan with 1 teaspoon of solid oil to prevent sticking.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:See also Slow Cooker Tortellini and Meatballs RecipeGently fold in 2 cups of grated carrots, 1 cup of chopped walnuts, and 1 teaspoon of ground cinnamon. Mix until evenly distributed.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.
ENJOY