Carrot Cake

Ingredients

• 1 cup walnuts
• 340g local carrots (about 2 - 1/2 cups finely grated)
• 260g all-purpose flour
• 1/2 tsp salt
• 4 local eggs
• 1 1/2 cups (300g) granulated white sugar
• 1 cup (240ml) sunflower Oil
• Cream cheese frosting
• 1/4 cup (57g) unsalted butter, room temperature
• 8 ounces (227g) cream cheese, room temperature
• 2 cups (230g) confectioners (powdered or icing) sugar, sifted
• 1 tsp (4g) pure vanilla extract

Steps

1. Preheat oven to 180 deg °C and place rack in center of oven. Butter two 23 x 5cm cake pans and line the bottoms of the pans with a circle of parchment paper.
2. Toast the pecans or walnuts until lightly browned and fragrant, cool and then chop coarsely.
3. Peel and finely grate the carrots. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
4. In another bowl beat the eggs until frothy. Gradually add the sugar and beat until the batter is thick and light colored. Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.