Carrot Cake

This is a wonderful and moist Passover dessert. I made some changes that I think enhanced the cake. In addition to the ingredients stated in the recipe, I added 1/2 tsp nutmeg and 2 tsp Passover vanilla. I also increased the cinnamon to 1 1/2 tsp. To make this cake easier to serve, I baked it in a greased 9x12 pan at 350 degrees for 45 minutes. Finally, I topped the cake (after it cooled) with the Basic Icing Glaze on page 298 and sprinkled the glaze (before it hardened) with some finely ground walnuts. This cake was a hit!