Carrot Nut Cake

2 cups (284 gm) all purpose white flour
1 tsp (5 ml) baking soda
2 tsp (10 ml) ground cinnamon
2 cups (480 gm) white sugar
3 cups (350 gm) grated raw carrots
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) cooking oil
4 eggs
1 cup (100 gm) chopped walnuts

Heat oven to 325°F or 160°C.
Grease and flour a 13x9x2" baking pan. (33x23x5 cm)
Sift together the flour, baking powder, soda, cinnamon and salt and set aside. Place the oil in the mixer bowl and beat in the sugar gradually. Mix at high speed after each addition. Beat eggs until very light in another bowl and then add a little at a time to the oil - sugar mixture. Continue beating until smooth and fluffy. Gradually add the flour mixture, beating continuously until thoroughly combined. Stir in the carrots and the nuts and mix well.
Pour into the baking pan and cook for 60 - 65 minutes until a toothpick inserted in the middle comes out clean.
Allow to cool for twenty minutes before removing from the pan.