Video Perfect Lemon Carrot Cake: Moist and Nutty Secrets

Explore this delectable recipe for a moist lemon-carrot cake with nuts. You'll need eggs, sugar, vanilla, baking powder, flour, Greek yogurt, a carrot, lemon, walnuts, pumpkin seeds, vegetable oil, and butter. Whip up eggs with sugar and vanilla, add lemon juice, zest, yogurt, and oil. Blend in flour, baking powder, grated carrot, nuts. Bake till done. Optional: cream topping.

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3 eggs

200 grams (1 cup) sugar

3 grams (1 teaspoon) vanilla extract

10 grams (1 packet) baking powder

200 grams (1.5 cups) flour

130 grams (0.5 cup) Greek yogurt

1 medium carrot

Lemon juice (to taste)

15 grams (0.5 ounce) walnuts (chopped)

10 grams (0.5 ounce) pumpkin seeds

50 milliliters (0.25 cup) vegetable oil

Butter or oil (for greasing the pan)

Orange zest (optional, for garnish)

100 grams (0.5 cup) cold heavy cream

30 grams (0.25 cup) powdered sugar