|EVERY FEW MINUTES|
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|SPICY CARROT CAKE|
1 1/2 cups vegetable oil
2 1/2 cups granulated sugar
4 eggs, separated
5 tablespoons hot water
2 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoons salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 cups grated raw carrots
1 cup chopped pecans
3/4 cups sifted confectioners' sugar
1 tablespoon lemon juice
In the bowl of an electric mixer, cream oil and sugar at medium speed until well mixed. Beat in egg yolks, one at a time, beating well after each addition. Beat in hot water.
Sift flour with baking powder, baking soda, salt and spices.
Cooks Note: Spices may be adjusted according to taste; our original recipe called for 1 teaspoon of nutmeg and 1 teaspoon of cloves but we found this overpowering so adjusted accordingly.
Beat into egg mixture. Stir in carrots, and pecans. Fold in beaten egg whites.
Pour into greased, floured 10 inch aluminum tube pan or Bundt mold.
Bake at 350°F for 60 to 70 minutes or until the cake tester inserted in center comes out clean.
Cool in pan 15 minutes; remove and finish cooling on a wire rack. Combine confectioners' sugar and lemon juice (or use cream cheese icing recipe below). Drizzle in circles over top of cake.
Note: This cake keeps well wrapped and refrigerated.
4 oz. cream cheese
2 tablespoons milk
1 pound powdered sugar
Combine ingredients. May be used in place of cup of sugar and 1 lemon juice.
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