Walnut Carrot Cake - cooking recipe

Ingredients

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)

Preparation

Chop 1/2 cup walnuts extra fine.
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.
In a large bowl, combine sugar, eggs, oil and spices. Beat at high speed until light and well mixed.
Add 1/2 of the flour mixture; blend well. Add milk, then remaining flour.
Stir in carrots and walnuts (and raisins, if desired).
Divide batter evenly between pans.