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Spicy carrot cake

Spicy carrot cake
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sugar
  • cinnamon - 1 tsp
  • chopped pecans - 1 c
  • salt - 1/4 tsp
  • nutmeg - 1 tsp
  • egg yolks - 4 item
  • baking powder
  • baking soda - 1/2 tsp
  • egg whites - 4 item
  • hot water - 5 Tbsp
  • sifted confectioners sugar
  • lemon juice - 1 Tbsp
  • sifted all-purpose flour
  • ground cloves - 1 tsp
  • salad oil
  • grated raw carrots 5 to 6 large ones

How to make spicy carrot cake:

Glaze:3/4 c. sifted confectioners sugar1 Tbsp. lemon juice Heat oven to 350°. Grease well and flour 10-inch tube cake pan. Set aside.

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. Beat in the hot water, one tablespoon at a time. Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon and cloves; beat into egg mixture. (Batter will be quite thick.) Stir into batter 1 1/2 cups grated carrots and then pecans. Beat egg whites until soft peaks form, then fold into cake batter. Pour batter into prepared pan and bake 60 to 70 minutes or until cake tester comes out clean. Cool in pan 15 minutes. Invert to serving plate and finish cooling. Serves 12.

Make glaze. Combine confectioners sugar with lemon juice and drizzle on top of cake. (Glaze is optional. Confectioners sugar can be sifted on top and sides of cake.)

Because the carrots are finely grated, even people who do not like carrots (like my son) love this cake. I got this recipe over 30 years ago from either a Champaign, Illinois newspaper or some magazine. Over the years, I tried different carrot cake recipes, this is one of the best.

Recipe categories: Desserts, Low sodium, Low in....

Rating:
Spicy carrot cake
4
Average rating: 4 of 5, total votes: 8
Cook. Time: PT1H30M
Total Time: PT1H30M


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