Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper to prevent sticking.
Mix Wet Ingredients:
In a large bowl, whisk together the eggs and sugar until smooth and creamy. Add the milk and oil, mixing well until fully combined.
Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and cinnamon. Gradually fold the dry ingredients into the wet ingredients, stirring gently until you have a smooth batter.
Add the Carrots and Walnuts:
Fold in the grated carrots and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Bake:
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Serving and Storage Tips:
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