Carrot and Walnut Cake recipe

1 servings

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

6 eggs

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.

Enjoy it with a glass of milk or a cup of tea.