CARROT ORANGE CAKE 2 cups walnuts 2 and a half half cups oil, plus more for pans 4 cups all purpose flour 1 tbsp ground cinnamon 2 tbsp baking powder 2 tsp salt 4 cups granulated sugar 8 large eggs, lightly beaten 8 cups grated carrots, about 1 and a half pounds grated zest of 2 oranges preheat oven to 350 deg. spread walnuts on baking pan; bake about 7 minutes. cool completely on wire rack. chop walnuts and set aside. Lightly oil 2 round cake pans. And line bottom with parchment. In a medium bowl sift together flour, cinnamon, baking powder and salt and set aside. In the mixer combine oil and sugar on low speed. Slowly add half of the flour mixture, and continue mixing until well blended. Add the remaining flour and the eggs in three additions, beginning and ending with the flour. mix until well combined. transfer batter to large mixture bowl. stir in carrots, orange zest and walnuts. Divide batter between pans. bake until golden brown and firm, about 1 hour. Cool completely before unmolding.