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Carrot Cake: Submitted by: Peggy Martin | Date Added: 2 Nov 2011
Listed in: Sweets / Cakes

2½ cups sugar
1½ cup oil
4 eggs, separated
5 Tablespoons hot water
2½ cup flour
1 teaspoon cinnamon
1½ teaspoon baking powder
½ teaspoon soda
1 teaspoon nutmeg
1 teaspoon clove
1½ cup grated carrots
1 cup pecans and/or light raisins

Cooking Instructions

1) Preheat oven to 325°F.

2) Combine sugar and oil. Beat in egg yolks, add hot water. Sift together dry ingredients and add to wet.

3) Fold in carrots, nuts and/or raisins.

4) Beat egg whites until stiff. Fold in.

5) Bake in greased bundt pan for 60-70 minutes.

6) Cool 10-15 minutes and then turnout. Frost/glaze with cream cheese frosting.

Meg says this is the best carrot cake ever. And that it can be halved.

The Bristol Seafood Grill in Kansas City has amazing carrot cake. Some things they're doing are to put toasted coconut on the sides of the cake, and pecans in the frosting between the layers. Perhaps a little caramel with the nuts between the layers too.

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