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.