I added a little nutmeg as well. I didn’t have any walnuts, so I left them out, but it was moist and very delicious! I’d love to make it again.

I made this keeping the ingredients and amounts almost the same as in the recipe. In my oven, I baked it at 340°F (170°C) for 20 minutes, then kept checking it and inserted a skewer; once it came out clean, I baked it for 5 more minutes, for a total of 40 minutes. After letting it cool slightly, I cut it and tried the center, and it was საკმაოდ moist, but the flavor was delicious. The edges, by the way, were baked just right, so personally I felt it might have been even better with about 10 more minutes of baking. The taste was excellent, so I’d like to make it again.

Personal notes: Preheat to 340°F (170°C) and bake for 50 minutes. 100 cc salad oil = about 90 g 70 g sugar = about 7.8 tablespoons It’s best to start preheating the oven around the time you finish making the batter and before chopping the walnuts. Including the cream cheese frosting and cleanup, it takes about 1 hour 30 minutes. It was very delicious! My family liked it too. I’ve made it many times. It’s very moist and falls apart a little, but not enough to really bother me. The flavor was sweet and tasty, and the carrot taste was not too strong. I’m not usually that fond of carrots, but this was a recipe that made me want to eat several slices. I especially liked the moist texture and the accent from the walnuts. It also went very well with the cream cheese frosting mentioned in the Q&A section. I like that it’s easy to make because, including the washing up and the cream cheese frosting, it takes about an hour to finish. Compared with other sweets, it’s relatively easy to make, so I would recommend it to beginners as well. I think I’ll make it again!

It’s easy and delicious, so I’ve made it many times. Instead of frosting, I tried an alternative by mixing 100 g strained yogurt, 2 teaspoons honey, and 1 teaspoon lemon juice!

It turned out to be a light, fluffy cake for grown-ups! The cinnamon smells wonderful... ^_^

I made it with 70 g of oil and 50 g of sugar. I baked it in a convection microwave oven at 340°F (170°C) for 35 minutes. It’s a moist cake with a lovely cinnamon aroma. It tastes even better chilled than freshly baked ♡

It’s easy and incredibly delicious. It’s moist, and the cinnamon flavor really comes through. The amounts of raisins and walnuts are just right. I baked it at 340°F (170°C) for about 40 minutes total.

It was unbelievably delicious. It was my first time making it, and the cinnamon was a great touch. Perfect with coffee in fall and winter.

I was given a huge amount of carrots I’m not very fond of, so I made this to use them up. It turned out unbelievably delicious—so much so that my boyfriend said, “You could sell this! Haha.” Maybe because I used rice oil instead of salad oil, it came out very moist, and that moist texture was a big hit. I don’t like raisins, so instead of using them, I finely chopped various nuts in addition to walnuts, such as cashews and almonds. I was amazed that something this delicious could come out with such a simple just-mix-it-together method and no special technique at all!!