1/2 cup – Almond
2 cups – Raw carrots (finely grated)
2 cups – All-purpose flour
2 1/2 tsp – Baking powder
2 tsp- Ground cinnamon
4 large – Eggs
2 cups – Sugar
1 cup – Vegitable or Canola oil
2 tsp – Vanilla extract
Preheat oven to 350 degrees F (180 degrees C). Butter and flour cake pan.Keep aside.
Toast the almonds for about 5 minutes or until lightly browned. Let cool and then chop coarsely.
In a separate bowl sift together the flour, baking soda, baking powder, salt, and ground cinnamon.
In another bowl beat the eggs until frothy (about 5-10 minutes). Gradually add the sugar and beat until the batter is thick and light colored (about 5 -10 minutes). Add the oil and vanilla extract. Add the flour mixture and beat to mix well. Now fold in the grated carrots and chopped almonds. Pour the batter in the prepared pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool. After about 10 minutes, remove the cake from the pan. and then cool it completely before frost it with your favorite frosting.