Harrison Keevil, executive chef at Brookville Restaurant in Charlottesville, Va., used this recipe, along with pound cake, when making his own wedding cake.
Preheat oven to 375 degrees.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl. Whisk well to combine. In a mixer, combine the brown sugar and 1 egg. Mix well on medium and continue to add eggs, beating well after each addition, until the mixture is homogenous. Add in the oil and mix well.
In ¼-cup increments, add in flour mixture to egg mixture, stirring after each addition and continuing until all the flour has been added. Fold in the carrots and nuts.
Pour into 2 greased, parchment-lined 9-inch-round cake pans. Bake for about 45 minutes, or until a tester inserted in the middle comes out clean and the edges begin to pull away from the sides of the pan.