| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Vegetable oil |
| 2 1/2 |
c |
Sugar |
| 4 |
|
Egg yolks |
| 5 |
tb |
Hot water |
| 2 1/2 |
c |
Sifted all-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Cloves |
| 1 1/2 |
c |
Grated raw carrots |
| 1 |
c |
Chopped pecans |
| 3 |
|
Egg whites |
INSTRUCTIONS
1. Preheat oven to 350 degrees. Grease well, then flour 10-inch bundt pan.
2. In large bowl, with electric mixer at medium speed, cream oil and sugar
until well mixed. Beat in egg yolks, one at a time, beating well after each
addition, then beat in hot water.
3. Sift together flour, baking powder, baking soda, salt, and spices, then
beat into egg mixture.
4. Stir in grated carrots into batter, then add the chopped pecans.
5. Beat egg whites in a separate bowl until soft peaks form, then fold into
batter.
6. Turn into prepared bundt pan and bake at 350 for 60 to 70 minutes, or
until a cake tester or toothpick comes out clean. Cool in pan for 15
minutes, then remove from pan and cool on rack.
7. Dust cake with powdered sugar, if desired. Cut into wedges to serve.
Cake keeps well when wrapped and refrigerated.
Posted to Bakery-Shoppe Digest by Cindi Wafstet <wafstet@worldnet.att.net>
on Apr 14, 1998
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