WALNUT CARROT CAKE RECIPE

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INGREDIENTS: 1 1/2 C. English walnuts 3 C. all-purpose flour, sifted 3 tsp. baking powder 2 tsp. salt 2 C. brown sugar, packed 4 large eggs 1 C. oil 1 1/2 tsp. cinnamon 1 tsp. nutmeg 1/4 tsp. ground cloves 3 Tbsp. milk 3 C. carrots, grated Butter Cream Frosting: 1/2 C. water 2 Tbsp. instant dry milk 2 1/2 Tbsp. all-purpose flour 1/2 C. margarine; at room temperature Sugar substitute 1/2 tsp. vanilla; almond, lemon or other flavoring DIRECTIONS: Chop 1/2 walnuts fine. Grease 3 9-inch layer cake pans well. Sprinkle each with about 2 1/2 Tbls. 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 butter cream frosting. Decorate with walnut halves. Butter Cream Frosting: Combine water, dry milk, and flour in a pan, and stir until smooth. Cook, stirring constantly, over medium heat until mixture is thick and smooth, or cook in a microwave oven for 2 minutes, stirring every 30 seconds. Place the pan in cold water and stir mixture until cool. Set aside. Cream margarine and sugar substitute together until light and fluffy. Add cooled flour mixture, 1 Tbls. at a time, while beating at medium speed. Add flavoring and beat at high speed until light and fluffy. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes