Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix together the almond milk, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the grated carrots and chopped walnuts until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Variations: Add a handful of raisins or shredded coconut for added texture and flavor.
- Substitutions: Use maple syrup instead of sugar for a natural sweetener, and coconut oil instead of vegetable oil for a rich coconut flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.