Carrot Orange Cake
- Yield: Makes two 10-inch-by-2-inch round layers
Source: Martha Stewart Living, April 2000
- 2 cups walnuts
- 2 1/2 cups canola oil, plus more for pans
- 4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons salt
- 4 cups granulated sugar
- 8 large eggs, lightly beaten
- 8 cups grated carrots, about 1 1/2 pounds
- Grated zest of 2 oranges
Preheat oven to 350 degrees. Spread walnuts on a baking pan; bake until fragrant, about 7 minutes. Cool completely on a wire rack. Coarsely chop walnuts, and set aside. Lightly oil two 10-by-2-inch round cake pans, and line bottoms with parchment. In a medium bowl, sift together flour, cinnamon, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine oil and sugar on low speed. Slowly add half of the flour mixture, and continue mixing until well blended. Add remaining flour mixture and eggs in three additions, beginning and ending with the flour mixture. Mix until combined, about 1 minute.
Transfer batter to a large mixing bowl. Stir in carrots, orange zest, and walnuts. Divide batter equally between prepared baking pans (6 1/2 cups per cake pan for the carrot and 6 cups for the zucchini). Bake until golden brown and firm, about 1 hour. A wooden skewer inserted in the center of the cake should come out clean.
Transfer pans to wire rack to cool completely before unmolding.