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Walnut Carrot Cake

Ingredients:

1 1/2 c. diamond walnuts
3 c. sifted plain flour
3 tsp. baking powder
1 tsp. salt
2 c. brown sugar, packed
4 lg. eggs
1 c. oil
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
3 tbsp. milk
3 c. grated carrots


Preparation:

Chop 1/2 cup walnuts. Grease three 9 inch layer cake pans well. Sprinkle each with about 2 1/2 tablespoon nuts or use all the nuts in the cake except enough nuts to sprinkle on top of icing.

Resift flour with baking powder and salt. Combine sugar, eggs, oil and spices. Beat at high speed until light and well mixed. Add 1/2 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 degrees for 25 minutes until cake tests done. Let stand in pans on wire rack 10 minutes. Turn cake out onto racks to cool.













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