1 1/2 c English Walnuts
3 c All-purpose Flour, sifted
3 ts Baking Powder
2 ts Salt
2 c Brown Sugar, packed
4 Large Eggs
1 c Oil
1 1/2 ts Cinnamon
1 ts Nutmeg
1/4 ts Ground Cloves
3 tb Milk
3 c Carrots, grated
- Chop 1/2 walnuts fine. Grease 3 9-inch layer cake pans well. Sprinkle each with about 2 1/2 tablespoons 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 degrees 25 minutes or 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 butter cream frosting. Decorate with walnut halves.
