Carrot Cake for Passover

Name: Carrot Cake for Passover
Ingredients: 2 1/2 cups of all-purpose flour; 1 1/2 teaspoons of baking soda; 1 1/2 teaspoons of ground cinnamon; 6 medium carrots, grated; 1/4 cup of buttermilk; 1 cup of unsalted butter or margarine, at room temperature; 2 cups of sugar; 4 eggs; 1 teaspoon of vanilla extract; 3/4 cup of chopped hazelnuts

1
2 1/2 cups of all-purpose flour
2
1 1/2 teaspoons of baking soda
3
1 1/2 teaspoons of ground cinnamon
4
6 medium carrots, grated
5
1/4 cup of buttermilk
6
1 cup of unsalted butter or margarine, at room temperature
7
2 cups of sugar
8
4 eggs
9
1 teaspoon of vanilla extract
10
3/4 cup of chopped hazelnuts

Ingredients

1
2 1/2 cups of all-purpose flour
2
1 1/2 teaspoons of baking soda
3
1 1/2 teaspoons of ground cinnamon
4
6 medium carrots, grated
5
1/4 cup of buttermilk
6
1 cup of unsalted butter or margarine, at room temperature
7
2 cups of sugar
8
4 eggs
9
1 teaspoon of vanilla extract
10
3/4 cup of chopped hazelnuts

Directions

1
Grease and flour a 25 cm diameter cake pan
2
Preheat the oven
3
Mix together the flour, baking soda, and cinnamon, and set aside
4
Grate the carrots (should yield 1 1/2 cups)
5
Add buttermilk to the grated carrots, mix well, and set aside
6
Beat the butter or margarine with an electric mixer in a large bowl, until creamy
7
Gradually add the sugar, beating well
8
One at a time, beat in the eggs, always beating
9
Add vanilla extract
10
Now alternate adding the flour mixture and carrot mixture to the batter, beating on low speed
11
Just to mix well
12
Add the chopped hazelnuts
13
Place the batter in the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean
14
Let it cool in the same pan for about 10 minutes before removing and cooling completely