Preheat the oven to 180 Deg Celsius.
Line a Loaf pan with liner or one can just spray or grease the pan with oil. Dust it with some flour.
Dry roast the nuts in a pan or in the oven for 7-8 minutes until they are fragrant.
Let them cool down completely. Chop it into smaller pieces and keep aside.
Grate the Carrots using a medium size grater.
In a large bowl, sift together the whole wheat flour, baking soda, baking powder, salt and ground cinnamon.
In another large bowl beat the eggs using a whisker or your hand mixer, until light and frothy. (around 2 mins with whisker , 1 min with the hand mixer)
Then add the oil, sugar and vanilla extract and beat until well blended. (around 3-4 minutes)
Add in the dry mixture and mix just until incorporated.
Be sure to scrape or mix from the bottom. Sometimes the flour remains at the bottom
Add in the grated carrots, and nut mixture.
Fold into the flour mixture, stirring until just combined. Do not over mix.
Fill in the Loaf pan to 2/3rd with batter and bake for 55-60 minutes or until they are springy or a toothpick inserted into a cupcake comes out clean.
Keep your eye after 45 minutes. Remove from oven and place on a wire rack and let it cool completely.
Yummy and healthy Whole Wheat Carrot Cake is ready.