1/3 c. boiling water
2 c. finely shredded carrots
2 c. all-purpose flour
1 1/4 c. sugar
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1/2 c. vegetable oil
3 eggs
1 tsp. vanilla
1 c. chopped nuts plus 1/2 c. for cake garnish if desired

Heat oven to 350 degrees. Grease and flour oblong pan 13x9x2. Beat prones and remaining ingredients on low speed, scraping bowl constantly, 1 minute. Beat on medium speed scraping bowl occasionally, 2 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, 45-50 minutes. Cool. Frost with cream cheese frosting and top cake with 1/2 cup walnuts.

Variation: Double recipe for layer cake. Fill 8 inch cake tins 3/4 full and pour remaining batter into cupcake tins.