Moist Carrot Cake

Ingredients:
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 3/4 tsp ground cinnamon
pinch of grated nutmeg
4 tbsp sweetened shredded coconut
4 large eggs
3/4 cup white sugar
1/2 cup light brown sugar
3/4 cup canola oil
2 1/2 cups finely grated raw carrots
5 ounces walnut halves, toasted and chopped
1 tsp butter, for the Bundt cake pan


Method:
Preheat your oven to 350 F (170 C) and place a rack in the center of the oven. Butter a 9-inch Bundt cake pan and set aside.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, shredded coconut and ground cinnamon. Set aside.

In another mixing bowl, whisk together the eggs with the sugars until the batter is thick and light colored.

Add the oil and whisk to combine.

Add the flour mixture and stir just until incorporated.

With a large rubber spatula fold in the grated carrots and chopped nuts. Pour the batter into the Bundt pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool on a wire rack. After about 5 -10 minutes invert the cake onto a serving platter.