Spicy Carrot Cake

Ingredients

• 1.5 cups salad oil
• 2.5 cups sugar
• 4 egg yolks
• 5 tablespoons hot water
• 1.5 teaspoons baking powder
• 0.5 teaspoon soda
• 2.5 teaspoons salt
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 2.5 cups flour
• 1.5 cups grated raw carrots
• 1 cup chopped pecans
• 4 egg whites
• 1 cup powdered sugar
• 1.5 tablespoons lemon juice

Method

1. 1

   Heat oven to 350 degrees.

2. 2

   Grease tube cake pan.

3. 3

   Cream oil and sugar.

4. 4

   Beat in egg yolks, one at a time.

5. 5

   Beat in hot water.

6. 6

   Sift together flour, soda, salt and spices; beat into egg mixture.

7. 7

   Stir in carrots and pecans.

8. 8

   Beat egg whites until soft peaks and fold into batter.

9. 9

   Turn into tube pan and bake for 70 minutes.

10. 10

    Cool in pan for 15 minutes.

11. 11

    Remove onto wire rack and cool completely.

12. 12

    Make glaze and pour over cool cake.

Nutrition per serving

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 28. The excerpt below is the record exactly as published.

Spicy Carrot Cake 1% cups salad oil, 2% cups sugar, 4 egg yolks, 5 tablespoons hot water, 1% teaspoons baking powder, % teaspoon soda, 2% teaspoons salt, 1 teaspoon (each) nutmeg, cinnamon and cloves, 2% cups flour, 1% cups grated raw carrots, 1 cup chopped pecans, 4 egg whites. Glaze: 1 cup powdered sugar, 1% tablespoons lemon juice. Heat oven to 350 degrees. Grease tube cake pan. Cream oil and sugar. Beat in egg yolks, one at a time. Beat in hot water. Sift together flour, soda, salt and spices-beat into egg mixture. Stir in carrots and pecans. Beat egg whites until soft peaks and fold into batter. Turn into tube pan and bake 70 minutes. Cool in pan 15 minutes. Re- move onto wire rack and cool completely. Make glaze and pour over cool cake. Dorothy Warren Williams Asst. Home Economics Agt. 10), Carrot Ring 2 cups grated carrots 2 whole eggs 1 cup brown sugar 2 teaspoons baking 1 stick butter powder 1% cup Bisquick Flour 1 small can Crushed Pineapple Mix all ingredients, pour in greased mold. Bake l hour in 350 degrees oven. Mrs. Leonard Grossman Cheese Cake Graham cracker crumbs 4 eggs slightly Pe lb. small curd cream beaten style cottage cheese % cup corn starch 2 pkgs. (each 8 oz.) 2 tablespoons lemon cream style cheese juice 1 pt. commercial sour 1 teaspoon vanilla cream * cup butter or 14% cups sugar margarine (melted) Spread bottom and sides of a 9' spring form pan with batter. Dust sides with cracker crumbs. Beat cottage cheese with high speed until well blended and creamy. Add cream cheese. Beating at high speed, add sugar, then eggs. Reduce speed to low, add corn starch, lemon juice and vanilla. Beat until blended, then add melted butter and sour cream. Blaend with low speed. Pour into prepared pan. Bake in slow oven (325 degrees) until firm around edges, about 1 hour and 10 minutes. Turn off oven; let cake stand in oven with door closed for 2 hours. Remove from oven and cool completely on wire rack. Chill. Remove sides of pan. Makes about 12 servings. Mrs. Thomas Petty 105 Brown Stone Front Cake Boil together until thick: cup cocoa Scupesiueat cup water ne ve Remove from heat and cool. Add % teaspoon soda. While this is cooling cream: 2 cups brown sugar 3 egg yolks % cup butter Add this to cooled ingredients and mix in: 2 cups plain flour (sifted) 1 cup buttermilk 1 teaspoon vanilla \ yeasp00en of waking Oovwder Fold in beaten egg whites.” Bake 350 degrees. Filling: ED DUE Le Go 1 large can evaporated 3. cups sugar . milk L 6 cup water Melt butter in large saucepan and stir in sugar. Add milk and cook about 35 to 40 minutes on medium heat. Cook to soft ball, beating until cold and of spreading consistency. If filling gets too thick to spread, add a few drops of milk. Mrs. Deoane Moser Sweet Potato Pudding 1 cup grated raw sweet 1 cup sugar potatoes 3 eggs % teaspoon salt 1 teaspoon vanilla 1 cup milk % ‘cup raisins (opt.) *% cup butter I cupecoconut Copt.) Combine ingredients in order given. Bake in loaf pan 375 degrees one hour or until done. 106 Mrs. Deoane Moser Scotch Chocolate Cake 2uecups . lour * cup buttermilk 2 cups sugar 1 teaspoon soda % cup regular shortening 1 stick margarine 4 heaping tablespoons 1 cup water cocoa 1 teaspoon vanilla 2 eggs Combine flour and sugar in sauce pan. Put in Margarine and shortening, cocoa and water. Bring to a rapid boil, pour over flour and sugar. Mix gradually, add eggs and add soda to buttermilk and to other ingredients. Mix and turn into 1l x 16 inch pan. Bake 400 degrees for 30 minutes. Make icing 5 minutes before cake is done and pour over hot cake. 1 stick margarine 1 tablespoon vanilla 4 tablespoons cocoa 1 cup chopped pecans 6 tablespoons milk 1 cup flake coconut 1 box powdered sugar Combine ingredients, margarine, cocoa and milk. Bring to boil stirring to prevent sticking. Re- move from heat and add other ingredients. Pour over hot cake. Mrs. O02 CG. Harris 107 Chocolate Cake With Caramel Icing 2 cups sugar

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