Preheat oven to 350°F.
Heat a medium-sized pot of water to boiling.
Add carrots, and cook until fork tender.
Drain carrots, and roughly mash by hand.
Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in the bowl of a stand mixer.
Add carrots and blend on speed 2 for 1 minute.
Mix in oil, then add eggs, one at a time, beating until combined.
Stir in nuts.
Pour batter into a greased and floured bundt, 13”x9”, or 2 9-inch round pans.
Bake bundt for 70 minutes/13”x9” for 45 minutes/9" for 30 minutes, or until toothpick inserted in cake comes out clean.
Cool in pan for 10 minutes.
Remove cake from pan, and cool completely on a rack.
Top with your favorite cream cheese frosting recipe.
