A-B-C Carrot Cake
Amazingly delicious
Beautiful to behold
Carrot Cake
Set oven to 350°
Butter three 9” layer cake pans
1 1/2 cups walnuts
Chop ½ cup of the walnuts finely. Sprinkle about 2 ½ tbsp. into each pan, to coat the bottom. Chop the rest a little more coarsely and set aside.
3 cups flour
3 tsp. baking powder
1 tsp. salt
Sift together and set aside.
2 cups brown sugar, packed
4 large eggs
1 cup oil
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
Combine and beat at high speed until light. Add half the flour mixture, and stir ‘til well blended.
3 tbsp. milk
Add milk, then remaining flour.
3 cups grated carrots
Stir in the carrots and the rest of the walnuts. Divide evenly into 3 pans. Bake about 25 minutes. Let stand in pans on wire racks 10 minutes. Turn cakes out onto racks to cool. When cold, frost with cream cheese icing and decorate top with walnut halves. Makes a large cake.
Beautiful to behold
Carrot Cake
Set oven to 350°
Butter three 9” layer cake pans
1 1/2 cups walnuts
Chop ½ cup of the walnuts finely. Sprinkle about 2 ½ tbsp. into each pan, to coat the bottom. Chop the rest a little more coarsely and set aside.
3 cups flour
3 tsp. baking powder
1 tsp. salt
Sift together and set aside.
2 cups brown sugar, packed
4 large eggs
1 cup oil
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
Combine and beat at high speed until light. Add half the flour mixture, and stir ‘til well blended.
3 tbsp. milk
Add milk, then remaining flour.
3 cups grated carrots
Stir in the carrots and the rest of the walnuts. Divide evenly into 3 pans. Bake about 25 minutes. Let stand in pans on wire racks 10 minutes. Turn cakes out onto racks to cool. When cold, frost with cream cheese icing and decorate top with walnut halves. Makes a large cake.