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2 cups sugar
1 1/4 cups cooking oil
4 eggs, separated
1 1/2 to 2 cups grated carrots
4 tablespoons hot water
2 1/4 cups sifted flour
2 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped nuts
1 cup coconut
Combine sugar, oil egg yolks, carrots
and water and beat in electric mixer;
add flour, cinnamon, nutmeg, soda, salt,
chopped nuts and coconut.
Beat egg whites until stiff and fold
into mixture.
Bake in greased tube (bundt) pan in
preheated 350-degree F oven for
1 1/2 hours. Let set five minutes,
then remove from pan.
If you would like to put a glaze on the
cake, punch small holes in the top of
the cake with an ice pick. Combine
1 cup powdered sugar, 1 teaspoon vanilla,
1/2 cup buttermilk and 1 teaspoon of light
colored candy syrup (white). Mix, then boil
for five to seven minutes. Pour over hot cake.
Source: Hints from Heloise, 1986
1 1/4 cups cooking oil
4 eggs, separated
1 1/2 to 2 cups grated carrots
4 tablespoons hot water
2 1/4 cups sifted flour
2 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped nuts
1 cup coconut
Combine sugar, oil egg yolks, carrots
and water and beat in electric mixer;
add flour, cinnamon, nutmeg, soda, salt,
chopped nuts and coconut.
Beat egg whites until stiff and fold
into mixture.
Bake in greased tube (bundt) pan in
preheated 350-degree F oven for
1 1/2 hours. Let set five minutes,
then remove from pan.
If you would like to put a glaze on the
cake, punch small holes in the top of
the cake with an ice pick. Combine
1 cup powdered sugar, 1 teaspoon vanilla,
1/2 cup buttermilk and 1 teaspoon of light
colored candy syrup (white). Mix, then boil
for five to seven minutes. Pour over hot cake.
Source: Hints from Heloise, 1986
