walnut carrot cake

1-1/2 cups Diamond walnuts
3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
2 cups brown sugar, packed
4 large eggs
1 cup oil
1-1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
3 tablespoons milk
3 cups grated carrots

Chop 1/2 cup walnuts fine. Grease three 9-inch layer cake pans well. Sprinkle each with about 2-1/2 tablespoon walnuts to coat. Chop remaining walnuts a little more coarsely; set aside. Re-sift flour with baking powder and salt. Combine sugar, eggs, oil and spices. Beat at high speed until light and well mixed. Add half the 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 for 25 minutes until cakes test done. Let stand in pans on wire racks for 10 minutes; turn cakes out onto racks to cool. When cold, frost tops with butter cream frosting (don't frost sides). Decorate top layer with walnut halves. Makes 1 very large cake. This is Michael’s favorite birthday cake.

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