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Carrot and Walnut Cake
Contributor / 2008-03-09 20:08:26
Carrot cakes are very popular at Easter time. They make a lovely addition to a brunch buffet. Decorate with orange frosting 'carrots' for a festive look.
3 cups all-purpose flour
1 cup vegetable oil
1 1/2 cups confectioners' sugar
1 cup chopped walnuts
1 cup grated carrots
1 cup milk
1 teaspoon baking soda
1 teaspoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
Sift the flour, baking soda, and baking powder together and set aside.
Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour.