Preheat the oven to <temperature>160<unit>°C</unit></temperature>

Cut the parchment paper into <quantity>3</quantity> circles the size of your baking pan

Grease <quantity>3</quantity> baking pans with vegetable oil

Line each baking pan with the parchment paper

Add <quantity>300<unit>g</unit></quantity> of sugar to a stand mixer bowl

Add the zests from <quantity>2</quantity> oranges and <quantity>1</quantity> lime

Add <quantity>3</quantity> eggs and <quantity>135<unit>g</unit></quantity> of vegetable oil

Mix on medium speed using the whisk attachment until combined

Add <quantity>⅓<unit>tsp</unit></quantity> of salt and <quantity>¾<unit>tsp</unit></quantity> of baking powder

Add <quantity>¾<unit>tsp</unit></quantity> of baking soda and <quantity>3<unit>tsp</unit></quantity> of cinnamom powder

Add <quantity>190<unit>g</unit></quantity> of all-purpose flour and mix to obtain an homogeneous batter

Add <quantity>100<unit>g</unit></quantity> of chopped walnuts

Add <quantity>340<unit>g</unit></quantity> of coarsely grated carrots and stir to combine

Divide the batter equally between the <quantity>3</quantity> baking pans

Bake for 25m until cooked through

Scrape the sides of the cakes to loosen them and remove them from the pans. The carrot cakes are ready

Enjoy!