Preheat oven to 180°C and place rack in centre of oven. Butter two 23 x 5cm cake pans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts until lightly browned and fragrant, cool and then chop coarsely.
Peel and finely grate the carrots. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In another bowl beat the eggs until frothy. Gradually add the sugar and beat until the batter is thick and light coloured. Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.
- 340g Local carrots (about 2 1/2 cups finely grated)
- 260g All-purpose flour
- 1 Cup walnuts
- 2 Tsp Pure vanilla extract
- 4 Local eggs
- 1 1/2 Cups (300g) granulated white sugar
- 1 Cup (240ml) sunflower
- 1 1/2 Tsp Ground cinnamon
- 1 Tsp Baking soda
- 1/2 Tsp Salt