How to cook
Mix the eggs with the sugar and beat them very well with a mixer.
Carefully add the oil in a thin stream, while still beating the mixture with a mixer.
Sift the flour and baking powder and add to the beaten eggs little by little, while continuing to beat the mixture with a mixer and add the vanilla as well.
Add the grated carrots and ground walnuts to the mixture and mix them with a spoon.
Pour the carrot cake mixture into a pre-greased sponge cake tin.
Bake it at 356°F (180 degrees) for about 40-45 minutes. You can check if the fragrant sponge cake is fully baked with a toothpick.
If there is nothing on the toothpick when you pull it out, then the wholemeal sponge cake is ready.
The fluffy wholemeal sponge cake with carrots, walnuts and cinnamon is set aside to cool down.
You can sprinkle it with powdered sugar for extra sweetness and a more beautiful appearance.