Carrot Cake
3 eggs
1 ½ cup sugar
1 cup oil/7 Tbsp melted butter or margarine
1 cup carrot, shredded
1 cup walnut/pecan, crushed
2 cups flour
1-2 tsp cinnamon
1 Tbsp orange/lemon zest
1 tsp baking powder

Beat eggs and sugar with a mixer till it becomes foamy (3 mins). Add oil/margarine and mix for a while. Then mix in shredded carrots, lemon/orange zest and crushed walnuts/pecans. Finally add flour, cinnamon and baking powder and mix for 3-4 minutes.
Preheat the oven to 350 F (180 C) and grease the cake pan and pour the cake mixture in.
Bake the Carrot Cake until it becomes golden brown, for 40-50 minutes. To check whether the cake is ready, insert a toothpick in the center and pull it out, if it comes out clean, your cake is done.
ENJOY
P.S: To remove the cake form the pan easily, cover its bottom with a wet cloth and allow to cool 10 to 15 minutes before removing.