| Spicy Carrot Cake
1 1/2 cup of salad oil
2 1/2 cups of sugar
4 eggs, separated
5 tablespoons of hot water
2 1/2 cups of sifted flour
1 1/2 teaspoon of baking powder
1/2 teaspoon of soda
1/4 teaspoon of salt
1 teaspoon of nutmeg
1 teaspoon of cinnamon
1 teaspoon of ground cloves
1 1/2 cup of grated carrots
1 cup of chopped pecans
3/4 cup of sifted confectioners sugar
1 tablespoon of lemon juice
Cream oil and sugar well with electric mixer at medium speed. Beat in the egg yolks, one at a time; beat in hot water. Stir flour, baking powder, soda, salt and spices together; beat into egg mixture. Stir in carrots and pecans. Fold in beaten egg whites. Pour batter into greased and floured 10-inch tube pan or Bundt mold. Bake at 350ºF. for 1 hour to 1 hour 10 minutes. Cool in pan for 15 minutes; turn onto rack to cool completely. Combine confectioners sugar and lemon juice. Drizzle in circles on top of cake. Cake keeps well when wrapped and refrigerated. Back to Carrot Cake recipes Bestsellers in Cooking, Food & Wine |
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