Carrot Nut Cake

A great carrot cake recipe, enhanced by the addition of walnuts.

Carrot Nut Cake Recipe

INGREDIENTS:

2 cups all purpose white flour (284 gm / 10 oz)

1 tsp baking soda (5 ml)

2 tsp ground cinnamon (10 ml)

2 cups white sugar (480 gm / 17 oz)

3 cups grated raw carrots (350 gm / 12 oz)

2 tsp baking powder (10 ml)

1 tsp salt (5 ml)

1 cup cooking oil (250 ml / 2/5 pint)

4 eggs

1 cup chopped walnuts (100 gm / 3½ oz)

METHOD:

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.

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