Golden Moist Carrot Cake

From taste of the south magazine by shirley corriher. Perfect with recipe #357351. She recommends using a baking stone to insure a steady baking temperature in the oven. Refrigerate leftovers.

Steps

Preparation: arrange a shelf in the lower third of the oven and place a baking stone on it.

Preheat oven to 350f.

Spread nuts on a baking sheet , place in the oven on the stone , and roast for 10 to 12 minutes.

While nuts are hot , stir in 2 tablespoons butter and 1 / 4 teaspoon salt.

Set aside.

Spray 2 round cake pans with nonstick cooking spray and line with a parchment circle.

Spray very lightly on top of parchment , too.

The cake: in a large mixing bowl , combine flour , remaining 1 / 2 teaspoon salt , cinnamon , nutmeg , allspice , and orange zest.

Beat well at medium speed with an electric mixer.

In another bowl , stir together whole eggs , egg yolks , and brown sugar.

Then , add oil , vanilla , and orange juice , stirring to combine.

Make a hole in the center of flour mixture and add egg mixture , a little at a time , stirring by hand.

Add carrots and roasted nuts.

Pour batter into prepared pans.

Drop pans , one at a time , onto the counter from a height of 4 inc.

Ingredients

walnuts, butter, salt, nonstick cooking spray, self-rising flour, ground cinnamon, nutmeg, ground allspice, orange zest, eggs, egg yolks, light brown sugar, canola oil, pure vanilla extract, orange juice, carrots