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1
Wash and peel the carrots, dice half of them and set aside. -
2
2 eggs ➕140 grams of milk, beat evenly. -
3
Add 110 grams of cooking oil, 90 grams of white sugar or sugar substitute, and 3 grams of refined salt, and continue beating. -
4
Weigh in 300 grams of all-purpose flour (low-gluten flour is also OK) and 6 grams of baking powder or 3 grams of baking soda, and stir evenly. -
5
Add diced carrots and 40 grams of chopped walnuts, stir evenly. Meanwhile, preheat the oven to 200 degrees (10 minutes) in advance. -
6
Just stir to this extent. -
7
The inner sides of the mold are brushed with oil to facilitate demoulding. -
8
Scrape in the batter. -
9
Put the mold into the oven on the second layer and bake at 220 degrees for 50 minutes. -
10
After the cake is out of the oven, cool it down and remove from the mold. -
11
Slice into pieces after cooling.