Carrot Walnut Cake recipe

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.

Here are some variations and tips for your Carrot Walnut Cake:

Add-ins: Consider mixing in some crushed pineapple, raisins, or shredded coconut for added texture and flavor. You could also add some grated ginger for a spicy kick.
Nut Alternatives: If you want a different nut flavor, try using pecans or almonds instead of walnuts. You can also leave out the nuts for a nut-free version.
Spices: Experiment with different spices like nutmeg or cardamom to enhance the flavor profile. A pinch of allspice can also add a warm depth.
Frosting: For a delicious twist, top the cake with cream cheese frosting or a simple glaze made from powdered sugar and milk. You can also add orange zest to the frosting for a citrusy touch.
Healthier Options: Substitute some of the all-purpose flour with whole wheat flour for added nutrition. You can also reduce the sugar slightly or use honey or maple syrup as a natural sweetener.
Storage: To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap and then aluminum foil for up to 2 months.