5 to 8 carrots (or enough to produce 1½ cups carrot pulp and ½ cup carrot juice)
1 cup flour
1½ teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 cup granulated sugar
¾ cup salad oil
2 teaspoons vanilla
½ cup chopped nuts
Preheat oven to 350°F.
Process carrots in juice extractor. Measure and set aside 1½ cups pulp and ½ cup juice.
Mix flour, baking powder, cinnamon and salt together, set aside.
Combine eggs, sugar and salad oil in medium size bowl.
Add flour mixture alternately with pulp and carrot juice. Add vanilla and chopped nuts; stir to combine.
Pour into well greased 9-inch baking pan; bake 35 to 40 minutes. After cake cools sprinkle with confectioner's sugar.