Makes one 10-inch tube cake
- Unsalted butter, for the pan
- 1 2/3 cups sugar
- 1/2 teaspoon kosher salt
- 1 2/3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 large eggs
- 2/3 cup vegetable oil
- 2 cups grated carrots
- 1/2 cup chopped toasted walnuts
- Confectioners’ sugar, as needed
- Preheat the oven to 350°F. Lightly grease and flour a 10-inch tube pan or Bundt pan. Sift the sugar and salt into a bowl and set aside.
- In another bowl, sift together the flour, cinnamon, baking soda, and baking powder and set aside.
- In a stand mixer fitted with the whisk attachment, whip the eggs on medium speed, scraping down the bowl with a rubber spatula as needed, until thick, about 3 minutes. Increase the speed to high and continue whipping until the eggs fall in thick ribbons from the whisk, about 4 minutes. Gradually add the oil while continuing to whip until evenly blended.
- Add the sifted sugar mixture slowly to the whipped egg mixture while continuing to whip at medium speed until blended.
- Add the sifted flour mixture to the batter, mixing on low speed until just incorporated. Fold in the carrots and walnuts by hand using a rubber spatula.
- Pour the batter into the prepared pan. Bake until a skewer inserted near the center comes out clean, 45 to 50 minutes.
- Cool the cake in the pan for a few minutes before turning out onto a wire rack. Cool completely before dusting with confectioners’ sugar.
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