Easy Carrot Walnut Cake Recipe | Cozy Autumn Baking Tutorial |

🍂 Welcome to the coziest baking session of the season!
Forget what you know about carrot cake! We're making a special autumn version that's cinnamon-free, so the sweet, earthy flavors of the carrot and walnut can truly shine. And for the finishing touch? We're skipping the heavy frosting and decorating it elegantly with fresh carrot curls and a dreamy caramel drizzle.

It's all about simple ingredients and beautiful, mindful baking. So, preheat your oven, and let's create some delicious therapy together. 💛

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Recipe:
(For the Cake Batter)

Brown Sugar: 70 grams (approximately 1/3 cup + 1 tablespoon)
White Sugar: 70 grams (approximately 1/3 cup + 1 tablespoon)
Vanilla Extract: 1 teaspoon
Salt: 1 pinch
Eggs: 3 large
Vegetable Oil: 100 grams (approximately 1/2 cup)
Melted Butter: 80 grams (approximately 1/3 cup + 1 teaspoon)
Grated Carrots: 200 grams (approximately 2 cups, lightly packed)
Walnuts: 100 grams (approximately 1 cup, chopped)
All-Purpose Flour: 220 grams (approximately 1 3/4 cups)
Baking Powder: 2 teaspoons

For the Decoration:
(Caramel Glaze)

Sugar: 80 grams (approximately 1/3 cup + 1 tablespoon) for caramel
Large Carrots: 2 whole (for making decorative carrot curls)

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Notes & Tips

● Pre-heating is Key: Your oven must be pre-heated to 170°C (340°F). The baking time is approximately 50 minutes.
● Avoid Overmixing: Do not overmix the dry ingredients with the wet batter. Mixing just until combined is crucial, as overmixing can deflate the air bubbles and result in a dense cake.
● Cinnamon Variation: The flavor of this cake is fantastic as it is, but if you love cinnamon, you can add 1 teaspoon of it when you incorporate the dry ingredients for a warm, spiced note.

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🍂Chapters:

00:00 - The Satisfying Result
00:32 - Mixing with a Whisk
03:10 - Folding with a Spatula
05:42 - Autumn Decoration
06:52 - The Final Magic

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