Walnut Carrot Cake

• 1 1/2 c. walnuts
• 3 c. sifted flour
• 3 tsp. baking powder
• 1 tsp. salt
• 2 c. packed brown sugar
• 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 (about 6 large carrots)

1. Chop 1/2 cup walnuts extra fine.
2. Grease three 9-inch layer cake pans (or tins for 18 muffins) well. Sprinkle each with walnuts to coat. Chop remaining walnuts coarsely; set aside. Re-sift flour with baking powder and salt.
3. In a large bowl, combine sugar, eggs, oil and spices. Beat at high speed until light and well mixed.
4. Add 1/2 of the flour mixture; blend well. Add milk, then remaining flour.
5. Stir in carrots and walnuts (and raisins, if desired).
6. Divide batter evenly between pans.

walnuts, flour, baking powder, salt, brown sugar, eggs, oil, cinnamon, nutmeg, cloves, milk, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938398 (may not work)