Preparation / Directions:
Place eggs and butter in bowl. Attach bowl and flat beater. Turn to speed 6 and beat 1 minute. Stop and scrape bowl. Add flour, sugar, baking powder, salt, and cinnamon. Turn to speed 2 and beat 30 seconds, until combined. Reduce to stir speed and quickly fold in carrots and walnuts, about 10 seconds.
Pour batter into a greased and floured 9-inch spring form pan. Bake at 350 F for 1 hour 15 minutes. Cake is very moist and should not be tested for doneness with an inserted toothpick. Remove cake fromoven at end of baking period.
Cool in pan 10 minutes, then remove and cool on wire rack. When cool, slice cake in half to form two layers. Frost with cream cheese icing.