Carrot-Walnut Cake

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Add some walnut crunch to your average carrot cake to kick it up a notch.

Ingredients

1/2 C. (1 stick) unsalted butter at room temperature
3/4 C. sugar
2 large eggs
1/4 tsp. ground cinnamon
1/2 tsp. finely grated orange zest
3/4 C. finely grated carrots
1/2 C. chopped walnuts
1 1/4 C. all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/4 C. crushed and drained pineapple
Nonstick cooking spray

Directions

Preheat the oven to 350 degrees. Remove the butter and the eggs from the refrigerator to allow them to come to room temperature. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy. Add the eggs one at a time, mixing on low speed. Stir in the cinnamon, orange zest, carrots and walnuts. Sift the flour, baking powder and salt together. Stir in half the flour mixture. Stir in the pineapple. Stir in the rest of the flour mixture. The batter should be smooth, but do not over-mix.

Coat a loaf pan (or 9" round cake pan) with nonstick spray. Pour the batter into the pan. Bake until golden brown and set in the center, about 25-30 minutes.

Yield: 12 servings