Ingredients
- 3/4 cup (90 g) walnuts, chopped
- 1 1/2 lbs (700 g) carrots
- 2 cups (450 g) sugar
- 4 eggs
- 2 tsp vanilla extract
- 3/4 cup (150 g) corn oil
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp salt
Steps
- Preheat the oven to 350 °F.
- Toast the walnuts about 7 minutes, until they smell fragrant and are only lightly toasted. Cool.
- Butter the inside of three 9-inch round cake pans. Line each with a round of wax paper. Butter and flour the round.
- Grate the carrots into fine shreds, easiest done with the shredding attachment of a food processor. This should yield about 4 cups packed. Transfer to a large mixing bowl.
- Beat the sugar, eggs, and vanilla extract until thickened, easiest in the now-empty food processor with the steel blade. Beat in the oil gradually until emulsified.
- Sift together the flour, baking powder, baking soda, cinnamon, and salt.
- Stir the dry ingredients into the egg mixture, or add to the food processor and process briefly until incorporated. Fold in the carrots and walnuts just until blended.
- Distribute the batter among the three cake pans. Bake 35 to 40 minutes, until the tops spring back when gently pressed.
- Remove from the pans and cool on a wire rack. Fill and frost with Cream Cheese Frosting.