4 large eggs--room temperature
6 oz vegetable oil
14 oz granulated sugar
1/2 tsp salt
9 oz flour
1 Tbs cinnamon
3/4 tsp baking soda
1/4 tsp baking powder
1 lb carrots--peeled and grated
2 1/2 oz walnuts-toasted and roughly chopped
whisk together sugar, salt, flour, cinnamon, baking soda and baking powder in a bowl. in a mixer fitted with the whisk attachment whisk together the eggs and oil until the eggs are thick and pale yellow (about 10 minutes). mix in the dry ingredients, just to fully incorporate. fold in carrots and walnuts.
split evenly into 2 prepared* 9" cake pans. bake at 325 for approximately 35 minutes or until a toothpick inserted in the middle comes out clean
*preparing cake pans includes spraying with pan spray and lining the bottom with parchment paper
allow to cool and split each cake round into 2 layers.
frost with your favorite cream cheese frosting**
decorate with marzipan carrots
**i'm not opposed to sharing my cream cheese frosting recipe, but truth be told...i don't measure. i use 1 part unsalted butter to 2 parts cream cheese, a pinch of salt a bit of vanilla and enough powdered sugar to reach your desired sweetness.