Butter and flour cake pans and set aside.
Shred carrots and chop walnuts.
Using stand or hand mixer, beat eggs on high speed until frothy.
Reduce mixer speed and gradually add oil.
On low mixer speed, add sugar and salt.
Combine flour, cinnamon, baking powder, and baking soda and add to egg mixture.
Fold in carrots and walnuts.
Distribute cake mixture into cake pan, spreading evenly.
Bake at 375 for 25-28 minutes.
Set on wire rack to cool.
Run a butter knife along the edges, to make sure cake is released from edges and flip onto a
plate.
Move cake to a wire rack to cool thoroughly before frosting.