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Categories:
oil sugar egg yolks water flour baking powder baking soda salt nutmeg cinnamon clove carrots pecans egg whites confectioners lemon juice
Viewed: 76 - Published at: 2 years agoIngredients
- 1 12 cups oil
- 2 12 cups sugar
- 4 egg yolks
- 5 tablespoons hot water
- 2 12 cups flour
- 1 12 teaspoons baking powder
- 12 teaspoon baking soda
- 14 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 1 34 cups carrots
- 1 cup pecans
- 4 egg whites
- 34 cup confectioners' sugar
- 1 tablespoon lemon juice
Method
- 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.
