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Ingredients
| granulated sugar: 2 cups |
| vegetable oil: 1 1/2 cups |
| eggs: 4 (seperated) |
| carrots (grated): 2 cups |
| water: 3 3/4 Tbl (hot) |
| all-purpose flour (unsifted): 2 1/4 cups |
| ground cinnamon: 2 1/2 tsp |
| whole nutmeg: 1 1/2 tsp |
| baking soda: 1 1/2 tsp |
| salt: 1/2 tsp |
| pecans (chopped): 1/2 cup |
| coconuts (shredded): 1 cup |
| granulated sugar: 1 cup |
| buttermilk: 1/2 cup |
| pure vanilla extract: 1 tsp |
| light corn syrup: 1 tsp |
| baking soda: 1/2 tsp |
Carrot Cake With Boiled Icing
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
90 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350°F.
- For cake, beat sugar, vegetable oil, and egg yolks in a large mixing bowl.
- Add carrots and water and mix until combined.
- Sift dry ingredients and add to the egg mixture.
- Mix well.
- Add pecans and coconut.
- In a separate bowl, beat egg whites until stiff.
- Fold stiffly beaten egg whites carefully into the batter.
- Pour batter into a greased tube pan.
- Bake for 1 1/2 hours.
- While cake is still warm, mix up icing.
- For icing, mix sugar, buttermilk, vanilla, corn syrup, and baking soda in a medium-sized saucepan.
- Bring to a boil and boil for 5 minutes.
- Icing will be very thin - really like a glaze.
- Remove cake to a serving plate.
- Punch holes in cake with an ice pick.
- Pour icing (or glaze) over cake.
- ~NOTE~ If you don't have buttermilk on hand, you can place 2 tablespoons vinegar in a 1/2-cup measuring cup. Fill cup with milk and let set a few minutes before adding it to the other ingredients.