Ingredients

  • 1 ¼ cups salad oil
  • 2 ½ cups sugar
  • 4 egg yolks
  • 5 tablespoons hot water
  • 2 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 cup pecans, chopped
  • 4 egg whites
  • 1 ½ cups grated carrot
  • 1 8 oz package cream cheese
  • 1 stick butter
  • 1 box confectioner's sugar
  • 2 teaspoons vanilla
  • 1 cup pecans, chopped
  • 1 cup shredded coconut, (OPTIONAL)

Directions

Grease and flour a tube pan. Preheat the oven to 350°. Beat the egg white until they are stiff and set aside. Measure dry ingredients (flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves) into a bowl and stir with a whisk. In the bowl of a mixer, cream oil and sugar until well blended. Beat in hot water. Add egg yolks one at a time. Add flour mixture gradually to the wet ingredients until well blended. Stir in carrots and pecans. Bake 60-70 minutes until a toothpick comes out clean. Cool in pan before removing to a plate. For icing, cream together the cream cheese, butter, vanilla, and confectioners sugar. Stir in pecans and coconut.

Source

Mrs. R. H. Hicks, Jr.

Servings/Yield

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