10 Tbsp. (1-1.4 sticks) unsalted butter, softened, plus more for the mold
1-1/4 cups all-purpose flour, plus more for the mold
1/2 cup plus 2 Tbsp. packed light brown sugar
2 large eggs
1-1/2 tsp. pure vanilla extract
1 cup packed peeled grated carrots
1 tsp. baking powder
1 tsp. coarse salt
1/2 tsp. baking soda
1/2 cup walnuts, toasted, finely chopped
1 tsp. confectioners sugar
Preheat the oven to 350*F
Butter a Bunt pan. Dust with flour and tap out excess. Put butter nd brown sugar into bowl of an electric mixer fitted with a paddle attachment. Mix on medium-high speed until pale and fluffy about 3 minutes. Add eggs, 1 at a time, mixing well after each addition. Add vanilla and carrots and mix just until combined. Reduce speed to low. Add flour, baking powder, salt and baking soda. Mix until just combined. Stir in walnuts.
pour batter into prepared mold. Bake until a cake tester inserted in the center comes out clean. about 30 minutes. Let cool in pan for 15 minutes on a wire rack. Turn out cake onto rack, dust with confectioners sugar. Cake can be stored in a airtight container at room temperature up to 3 days.