Carrot Walnut Cake

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.

Mix Wet Ingredients: In a large bowl, beat the eggs and sugar together until well combined and slightly fluffy. Add the milk, vegetable oil, and vanilla extract, and mix until smooth.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Add Carrots and Walnuts: Fold in the grated carrots and chopped walnuts until evenly distributed.

Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can frost it with cream cheese frosting or enjoy it plain.

Serving Tips:

This cake pairs beautifully with a cup of tea or coffee.

Serve with a dollop of whipped cream or your favorite frosting for an extra indulgence.

Storage Tips:

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