Preheat the oven to 160°C/325°F. Generously oil a bundt cake pan.
In a food processor, powder the almonds and walnuts. Transfer the nuts to a bowl and set aside.
In the food processor, put the carrots, brown and regular sugar. Mix at high speed until it becomes a thick purée. Add the eggs, salt, flour, powdered nuts, baking powder and cinnamon. Pulse until you have
a smooth batter.
Pour the batter into the prepared pan, spreading it evenly, then bake the cake in the middle of the oven for 10 min. increase the temperature to 175°C/350°F and continue baking for 45 min, until golden-brown. Check with a toothpick or skewer to see if the cake is cooked through.
Cool the cake at least 10 min in the pan, then remove it from the pan and let it cool on a wire rack for at least 30 min before slicing. Sprinkle with powdered sugar before serving.
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