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Categories:Viewed: 24 - Published at: 7 years ago
Ingredients
- 1 1/2 c. walnuts
- 3 c. sifted all-purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2 c. brown sugar, packed
- 4 large eggs
- 1 c. oil
- 1 1/2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. cloves
- 3 Tbsp. milk
- 3 c. grated carrots
Method
- Chop 1/2 cup walnuts fine.
- Grease three 9-inch layer cake pans well.
- Sprinkle each with about 2 1/2 tablespoons walnuts to coat. Chop remaining walnuts a little more coarsely; set aside.
- Resift flour with baking powder and salt.
- Combine sugar, eggs, oil and spices.
- Beat at high speed until light and well mixed.
- Add half of flour mixture; stir until well blended.
- Add milk, then remaining flour.
- Stir in carrots and chopped walnuts.
- Divide batter evenly in pans.
- Bake at 350° for 25 minutes until cakes test done.
- Let stand in pans on wire racks 10 minutes.
- Turn cakes out onto racks to cool.
- When cold, frost with a buttercream frosting.
- Decorate with walnut halves.
- Makes 1 large cake.
- Makes 12 servings.
