Walnut Carrot Cake
Walnut Carrot Cake is an moderately easy dinner. Made with 1 1/2 c. walnuts, 3 c. sifted all-purpose flour, 3 tsp. baking powder, 1 tsp. salt and 2 c. brown sugar, packed, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
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 350Β° 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.
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