Carrot Cake

• 1 cups, Coarsly chopped pecans/walnuts
• 2 ½ cups, Finely grated carrots
• 2 cups, Flour
• 1 tsp, Baking soda
• 1½ tsp, Baking powder
• ½ tsp, Salt
• 1½ tsp, Ground cinnamon
• 4 Eggs
• 1½ cups, White sugar
• 1 cup, Vegetable oil
• 2 tsp, Vanilla Extract

1. Preheat oven to 350°
   
2. Grease pans
3. Toast pecans/walnuts for 8 minutes & then chop
4. Grate carrots, set aside.
5. Whisk flour, baking soda, baking powder, salt & cinnamon
6. Beat eggs until frothy (1 Min)
7. Gradually add sugar & beat until batter is thick & light coloured (3-4 mins)
8. Add oil in steady stream & beat in vanilla extract
9. Add flour & beat until just mixed.
10. With spatula fold carrots & nuts in batter.
11. Bake 30-40 Mins

(And of course, Cream Cheese frosting, 8 oz cream cheese, 1-1½ cups icing sugar, beaten until smooth, you can also include roughly a cup of shredded coconut as well)