Carrot cake

• Walnut : 1 cup
• Carrot : 2½ cup grated
• Flour : 2 cup
• Baking soda : 1 Tsp
• Baking powder : 1½ Tsp
• Salt : ½ Tsp
• Ground cinnamon : 1½ Tsp
• Egg : 4
• Sugar : 1½ cup
• Vegetable oil : 1 cup
• Vanilla : 2 Tsp

Toast the walnut for 8 to 10 minutes. Cool and chop it. Sift flour, salt, baking soda, baking powder and cinnamon twice. Then beat the eggs one by one for a few minutes. Add sugar into it and again beat it until it turns thick and light creamy.  Pour oil and vanilla essence into it and mix well. Slowly add flour into it in three batches. Then fold in the grated carrot and toasted nuts. Combine all the ingredients properly. Pour it into a greased cake pan and bake it for 25 to 30 minutes at 180° C.

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