Ingredients:
- 2 cups (240g) whole wheat flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 3 large eggs
- ¾ cup (150g) brown sugar
- ½ cup (120ml) neutral oil (like sunflower or avocado)
- ½ cup (120ml) yogurt or dairy-free alternative
- 1 tsp vanilla extract
- 2 cups (200g) grated carrots
- ½ cup (60g) chopped walnuts
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another large bowl, beat the eggs with brown sugar until light. Add oil, yogurt, and vanilla extract, and mix well.
- Stir in the grated carrots.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped walnuts.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes