Recipes

Williamsburg Carrot Cake

Cake

  • 1 ½ Cups Vegetable Oil
  • 2 ½ Cups Sugar
  • 4 eggs separated
  • 2 /12 Cups flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp nutmeg
  • 1 tsp cloves
  • 1 ½ Cups grated carrots plus ¼ cup
  • 1 cup nuts (walnuts or pecans)

Glaze:

  • ¾ cup confectioners sugar
  • 3 tbs lemon juice

Cream Cheese Frosting:

  • 1 Cup confectioners sugar
  • 3 Tbs soft butter
  • 4 oz Cream cheese
  • 1 tsp Vanilla
  • ¼ Cup nuts (walnuts or pecans)

Preheat oven to 350 degrees Fahrenheit.
Mix oil and sugar. Beat in egg yolks.
Add 5 Tbsp hot water & beat.
Combine flour, baking powder sat, nutmeg & cloves. Add to wet mixture and mix.
Beat egg whites.
Add 1 ½ cups carrots and nuts, mix well.
Fold in egg whites.
Bake for 60-70 minutes, cool 15 minutes, drizzle glaze onto cake.
Frost and serve.

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