If chilled, allow the eggs to stand at room temperature for 30 minutes.
Get the ingredients ready by weighing & measuring them into separate bowls.
Preheat oven to 350°F (175°C).
Grease the bottom and sides of the pan with about 1 teaspoon of butter. Add the 1 tablespoon of flour into the pan and shake to evenly coat the inside of the greased pan with the flour. Dispose of any lose flour left in the pan.
In the mixing bowl, add the sugar, cooking oil and eggs and beat on low speed with the stand mixer or electric hand mixer for 30 seconds until thoroughly combined. Add the flour baking soda, ground cinnamon, salt and vanilla, and beat on low speed for 1 minute. Use the spatula to mix the carrots and walnuts into the batter.
Pour the batter into the pan.
Bake for 45 minutes or until a wooden toothpick inserted near the center of the pan comes out clean, turning the pan around halfway through the baking.
While the cake is baking, prepare the frosting (see below).
Cool the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool it completely on the wire rack.
Frost the Cake
Place the cooled cake on the plate and evenly spread the frosting onto the top of the cake with the cleaned spatula.
Slice and serve the cake immediately or chill in the refrigerator to be sliced and served up to 3 days later.
Equipment Required (in order of use)
Up to 10 extra bowls to hold the ingredients
Kitchen weighing scale (preferably digital)
9-inch springform cake pan
Large mixing bowl
Stand mixer or hand mixer with wire whisk attachment