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Ingredients
| vegetable oil: 1 1/2 cups |
| granulated sugar: 2 1/2 cups |
| eggs: 4 (yolks) |
| water: 5 Tbl (hot) |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| whole nutmeg: 1 tsp |
| ground cinnamon: 1 tsp |
| whole cloves: 1 tsp |
| carrots (grated): 1 3/4 cups |
| pecans: 1 cup |
| eggs: 4 (whites) |
| powdered sugar (unsifted): 3/4 cup |
| lemon juice: 1 Tbl |
Spicy Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
- PREHEAT THE OVEN TO 350 DEGREES. GREASE AND FLOUR (OR PAM) A 10" BUNDT PAN.
- IN A SMALL MIXING BOWL BEAT EGG WHITES UNTIL STIFF. SET ASIDE.
- IN A LARGE MIXING BOWL CREAM OIL, SUGAR, EGG YOLKS AND HOT WATER, USING MEDIUM SPEED.
- SIFT FLOUR, BAKING POWDER, BAKING SODA, SALT, NUTMEG, CINNAMON AND CLOVES. BEAT INTO EGG YOLK MIXTURE.
- STIR IN 1 1/2 CUPS GRATED CARROTS AND CHOPPED NUTS.
- FOLD IN EGG WHITES.
- BAKE 60-70 MINUTES. COOL 15 MINUTES. REMOVE FROM PAN.
- Glaze:.
- MIX sifted CONFECTIONERS' SUGAR AND LEMON JUICE. DRIZZLE ONTO THE COOLED CAKE. USE RESERVED 1/4 CUP grated CARROTS ON TOP.