Anniversary Carrot Cake

My Aunt Linda called me awhile ago and asked me if I knew how to make a carrot cake.  I told her that I had never made one but I'd be happy to try.  Carrot cake is my Uncle David's favorite kind of cake so Aunt Linda wanted to give him one for their *20th wedding anniversary* (Congrats y'all!).  I told her that I hadn't made one before but I would try.  I must say, my first try turned out quite well.  I have Nigella Lawson and her lovely book How to be a Domestic Goddess to thank.  It's a bit of a quirky recipe but I really enjoyed making it.  The play of spice against the citrus zest really made the cake special.

A batch of buttercream frosting and one marzipan carrot later... we were in business.  

I only had a bite but I heard it was completely devoured within a day (maybe two).  I'm sure the kids helped a bit.  Interestingly, I made the cupcakes version of this today for Memaw's 93rd birthday party.  They're cooling on my table waiting to be iced right now.

Anniversary Carrot Cake

(adapted from Nigella Lawson's Carrot Cupcakes with Cream Cheese Icing)

1 cup brown sugar

1 1/2 cups vegetable oil (Canola)

4 large eggs

3 cups all-purpose flour

1 1/2 tsp baking soda

2 tsp cinnamon

2 pinches salt

zest of 1 lemon

zest of 1 orange

4 medium carrots, grated

1 cup walnuts, chopped

*Beat brown sugar and oil in a bowl until combined.  Add eggs one at a time.  Allow to mix thoroughly after each addition.  Add flour, baking soda, cinnamon, salt, and zests.  I find that more of the zest ends up in the batter instead of on my beater if I mix it with some of the flour.  Stir in carrots and walnuts.  Bake at 400 degrees for thirty minutes (maybe less depending on your oven and altitude).