Serves: 12
Total Calories: 5,926.179
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.
This Favorite Carrot-Walnut Cake recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
