1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round or square cake pan with parchment paper.
2. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix the Wet Ingredients:
In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.
4. Combine and Fold:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in the grated carrots and chopped walnuts. Do not overmix.
5. Bake the Cake:
Pour the batter into the prepared pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Prepare the Frosting (Optional):
In a bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
Spread the frosting over the cooled cake.
Serving and Storage Tips:
Title: « Carrot Walnut Cake: Quick, Easy, and Irresistible! »
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