Carrot Cake

1. Peel the carrots and cut them into 2-inch pieces.
2. Attach the multi-function blade to the food processor. Transfer the carrots and pecans to the food processor and finely chop them on speed 2.
3. Transfer all the remaining ingredients to the bowl of a stand mixer fitted with the flat beater. Turn the speed control to 2 and mix all the ingredients until smooth. Add the carrots and pecans and mix for another 30 seconds.
4. Transfer the batter to a well-greased springform pan. Bake for 50 minutes in a preheated oven at 160°C (320°F).
5. Let cool completely before removing the cake from the pan.
6. Carrot cake is even more delicious when served with a cream cheese and pecan frosting.