Mama Dip'S Carrot Cake

• 2 cups chopped walnuts
• 2 1/2 cups self-rising flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• Parchment paper
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots

1. Preheat oven to 350u0b0. Arrange walnuts in a single layer in a shallow pan. Bake 12 minutes or until toasted and fragrant.
2. Sift together flour, cinnamon, and baking soda. Line bottoms of 3 lightly greased 9-inch round cake pans with parchment paper; lightly grease parchment paper.
3. Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended. Fold in carrots and 1 cup toasted walnuts. Spoon batter into prepared pans.
4. Bake at 350u0b0 for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; remove parchment paper, and let cakes cool 1 hour or until completely cool.
5. Spread 5-Cup Cream Cheese Frosting between layers and on top and sides of cake; press remaining 1 cup chopped walnuts halfway up sides of cake.

walnuts, flour, ground cinnamon, baking soda, paper, sugar, vegetable oil, eggs, carrots

Taken from www.myrecipes.com/recipe/mama-dips-carrot-cake (may not work)