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Recipe for Carrot Cake

This carrot cake recipe is a true classic—carrots, walnuts, and cake spices combine for a rich and hearty taste that can stand up to any frosting you put on the top or shine on their own straight out of the pan!

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Walnut Carrot Cake

Ingredients

1 1/4 cups (300 mL) flour
2 level teaspoons (10 mL) baking powder
1 teaspoon (5 mL) ground cinnamon
1/2 teaspoon (2.5 mL) ground cloves
1/2 teaspoon (2.5 mL) ground nutmeg
1 cup (250 mL) brown sugar
2/3 cup (150 mL) sunflower oil
2 large eggs
2 1/2 cups (600 mL) grated carrots
3/4 cup (175 mL) chopped walnuts

Directions

Preheat the oven to 350°F (180°C). Grease two cake pans.

Blend the dry ingredients together fully. In a separate bowl, mix the brown sugar, sunflower oil, and eggs thoroughly. Add the grated carrots and chopped walnuts, then combine with the dry ingredients until completely combined.

Divide the batter between the cake pans set on a baking tray, and bake until a skewer inserted into the center comes out clean. Leave to cool in the pans on a wire rack.

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