Preheat the oven to 175°C (350°F) top/bottom heat. Line a loaf pan with parchment paper.
In a bowl, mix the oil, sugar, and eggs until smooth. Stir in the vanilla extract.
Combine flour, baking powder, cinnamon, and salt, then gently fold into the oil-egg mixture.
nnFold in the grated carrots and chopped walnuts.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes. Check with a toothpick: no raw batter should stick.
Allow the cake to cool completely in the pan.
Before serving, lightly dust with powdered sugar.
