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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This lovely cake is a holiday family favorite. We've been baking it for over 40 years. Its an heirloom from my Aunt Anne. I'm not sure where she found it. I usually cut the sugar to 1 1/2 cups. Ingredients:
1 1/2 cups oil |
2 1/2 cups sugar |
4 egg yolks |
5 tablespoons hot water |
2 1/2 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon nutmeg |
1 teaspoon cinnamon |
1 teaspoon clove |
1 3/4 cups carrots |
1 cup pecans |
4 egg whites |
3/4 cup confectioners' sugar |
1 tablespoon lemon juice |
Directions:
1. PREHEAT THE OVEN TO 350 DEGREES. GREASE AND FLOUR (OR PAM) A 10 BUNDT PAN.
2. IN A SMALL MIXING BOWL BEAT EGG WHITES UNTIL STIFF. SET ASIDE.
3. IN A LARGE MIXING BOWL CREAM OIL, SUGAR, EGG YOLKS AND HOT WATER, USING MEDIUM SPEED.
4. SIFT FLOUR, BAKING POWDER, BAKING SODA, SALT, NUTMEG, CINNAMON AND CLOVES. BEAT INTO EGG YOLK MIXTURE.
5. STIR IN 1 1/2 CUPS GRATED CARROTS AND CHOPPED NUTS.
6. FOLD IN EGG WHITES.
7. BAKE 60-70 MINUTES. COOL 15 MINUTES. REMOVE FROM PAN.
8. Glaze:.
9. MIX sifted CONFECTIONERS' SUGAR AND LEMON JUICE. DRIZZLE ONTO THE COOLED CAKE. USE RESERVED 1/4 CUP grated CARROTS ON TOP.
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