A simple and nutritious cake that appeals to everyone's taste buds....:)
INGREDIENTS
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (260 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)
2 teaspoons pure vanilla extract
METHOD-
1)Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
2)Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
3)Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
4)Peel and finely grate the carrots.
5)In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
6)In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).
7)Add the oil in a steady stream and then beat in the vanilla extract.
8)Add the flour mixture and beat just 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.
9)Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
NOTE-You can use cream cheese frosting for this cake
