Servings: twelve to fifteen.
Walnut oil gives this cake’s flavor special depth, and toasted walnut oil gives the very best result.
This has been such a favorite in our family for years. We do cut the frosting by half. Also we layer a piece of parchment in the bottom of the 9x13 after lightly buttering the pan. Risk free getting it out of the pan. Also I just use 1 1/4 cup of vegetable oil if walnut oil unavailable.
I make this all the time, great cake! I follow the directions and it always turns out perfectly.
My concern was the calling for baking soda, which I think of for browning unless there is an acid present, instead of baking powder, so I was nervous enough to change the recipe to 1 tsp baking powder and 1 tsp baking soda.
This is a great carrot cake! I brought it to my work and got lots of compliments on it. I made mine into layers and left out the currents and nuts, but followed the recipe other than that. It has a great texture due to grinding up the carrots smaller, and it's moist but not oily like some recipes. I'm not sure if I can tell the walnut oil is in there, but I'll keep using it since the cake turned out so well and I don't want to change anything now. I will be making this again, also will try cupcakes.
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