Carrot Pecan Cake Ingredients: 1 1/2 cups canola oil 2 1/4 cups white sugar (granulated) 4 egg yolks 5 tbsp. hot water 2 1/2 cups sifted all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. each of nutmeg, cinnamon and ground cloves 1 1/2 cups grated raw carrots 1 cup chopped pecans 4 egg whites Directions: Early in the day, grease and flour 3 glass loaf pans, and set aside. Cream oil and sugar until very well mixed. Beat in egg yolks, one at a time, and beat well after each addition. Beat in hot water. Into batter, stir 1 1/2 cups of the grated raw carrots. Beat egg whites until soft peaks form. Fold into batter. Turn and place batter into prepared pans. Bake in preheated kitchen oven/stove at 325 degrees F. for 55 to 60 minutes, or until toothpick in the centre of each loaf comes out clean. (Optional) Add 1 tbsp. of lemon juice to 3/4 cup sifted icing sugar, and drizzle on top of each loaf. Enjoy your three loaves as a...
Just another update for now, my only blogging heading into 2025 will probably still be my poetry.
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