1 1/2 c. diamond walnuts
3 c. sifted plain flour
3 tsp. baking powder
1 tsp. salt
2 c. brown sugar, packed
4 lg. eggs
1 c. oil
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
3 tbsp. milk
3 c. grated carrots

Chop 1/2 cup walnuts. Grease three 9 inch layer cake pans well. Sprinkle each with about 2 1/2 tablespoon nuts or use all the nuts in the cake except enough nuts to sprinkle on top of icing.

Resift flour with baking powder and salt. Combine sugar, eggs, oil and spices. Beat at high speed until light and well mixed. Add 1/2 of flour mixture, stir until well blended. Add milk, then remaining flour. Stir in carrots and chopped walnuts. Divide batter evenly in pans. Bake at 350 degrees for 25 minutes until cake tests done. Let stand in pans on wire rack 10 minutes. Turn cake out onto racks to cool. Frost with Butter Cream Frosting.

BUTTER CREAM FROSTING FOR WALNUT CARROT CAKE
2 sticks butter, soft or a stick butter
1/2 c. shortening

Gradually add confectioners' sugar, 1 teaspoon vanilla. To get right consistency add just a little milk, this will make it soft and spreadable. Spread between layers and on top. Top with walnut halves.