Serves: 12
Total Calories: 494

3 cups flour
2 teaspoons cinnamon ground
1 teaspoon baking soda
1 teaspoon ginger ground
1 teaspoon nutmeg ground
1/2 teaspoon cloves ground
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup brown sugar packed
1 cup vegetable oil
3 eggs
3/4 cup milk
2 teaspoons vanilla extract
2 1/2 cups carrots coarsely shredded
1 1/4 cups walnuts chopped
Cream Cheese Glaze (see below)

Preheat oven to 350°. Grease and flour a 10-inch tube pan, shaking out excess flour.

Into a small bowl, sift flour, cinnamon, baking soda, ginger, nutmeg, cloves and salt set aside.

In a large mixer bowl at medium speed, beat sugars and oil until well blended. Add eggs, one at a time, beating well after each addition until mixture is light and fluffy. Reduce speed to low, add milk and vanilla, beating just until well blended. Add flour-spice mixture all at once and beat just until all ingredients are moistened.

At low speed, beat in carrots and nuts. Spread mixture evenly in pan. Bake in lower third of oven for 1 hour and 15 minutes or until a wooden pick inserted 1 1/2 inches from edge comes out clean. Cool on a wire rack for 10 minutes, then remove cake from pan. Cool completely on a wire rack.

Top with glaze if desired,
High Altitude Adjustments: At 6,000 feet, no adjustments needed.

Nutritional Facts:

Serves: 12
Total Calories: 494
Calories from Fat: 244

More Recipes from the Gold Star Collection Cookbook:
Chocolate Angel Food Cake
Favorite Carrot-Walnut Cake
Gingerbread
Luscious Lemon Cheesecake
No Frost Chocolate Chip Cake
Riverside Butter Cake
Strawberries and Cream Cake Roll