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Walnut Carrot Cake
Ingredients
1-1/2 cups walnuts, chopped
3 cups all-purpose flour, sifted
3 tsp. baking powder
1 tsp. salt
2 cups brown sugar, firmly packed
4 eggs
1 cup salad oil
1-1/2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground cloves
3 tbsp. milk
3 cups grated carrots
Directions
Finely chop 1/2 cup of the walnuts. Grease three 9-inch layer cake pans well and sprinkle each with enough of the finely chopped walnuts to coat.
Sift the flour, baking powder and salt together. Combine the sugar, eggs, oil and spices. Using an electric mixer, beat at high speed until the mixture is light and fluffy.
Mix in half of the flour mixture and stir until well blended. Add the milk, then add the remaining flour mixture. Stir in the carrots and remaining walnuts. Divide the batter evenly in the cake pans.
Bake at 350 degrees for 25 minutes or until all of the cakes test done.
Cool the cake in pans on wire racks for 10 minutes, then turn out the cakes onto the racks to cool thoroughly. When cooled, frost with a butter cream frosting and decorate with walnuts. Makes a large 3-layer cake that serves 12.
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