Carrot Tea Cake

• 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for mold
• 1 1/4 cups all-purpose flour, plus more for mold
• 1/2 cup plus 2 tablespoons packed light-brown sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup packed peeled grated carrots (4 to 5 carrots)
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 1/2 cup walnuts, toasted, finely chopped
• 1 teaspoon confectioners sugar

1. Preheat the oven to 350F.
2. Butter a 9-inch (5-cup) trois freres mold or Bundt pan.
3. Dust with flour, and tap out excess.
4. Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment.
5. Mix on medium-high speed until pale and fluffy, about 3 minutes.
6. Add eggs, one at a time, mixing well after each addition.
7. Add the vanilla and carrots, and mix until just combined.
8. Reduce speed to low.
9. Add flour, baking powder, salt, and baking soda.
10. Mix until just combined.
11. Stir in walnuts.
12. Pour batter into the prepared mold.
13. Bake until a cake tester inserted into center comes out clean, about 30 minutes.
14. Let cool in pan on a wire rack 15 minutes.
15. Turn out cake onto rack, and let cool completely.
16. Before serving, dust with confectioners sugar.
17. The cake can be stored in an airtight container at room temperature up to 3 days.

unsalted butter, flour, lightbrown sugar, eggs, vanilla, carrots, baking powder, coarse salt, baking soda, walnuts, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/carrot-tea-cake-393339 (may not work)