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Ingredients
- 1Â 1/2 c. Vegetable oil
- 2Â 1/2 c. Sugar
- 4 x Egg yolks
- 5 Tbsp. Warm water
- 2Â 1/2 c. Sifted all-purpose flour
- 1Â 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Nutmeg
- 1 tsp Cinnamon
- 1 tsp Cloves
- 1Â 1/2 c. Grated raw carrots
- 1 c. Minced pecans
- 3 x Egg whites
Directions
- 1. Preheat oven to 350 degrees. Grease well, then flour 10-inch bundt pan.
- 2. In large bowl, with electric mixer at medium speed, cream oil and sugar till well mixed. Beat in egg yolks, one at a time, beating well after each addition, then beat in warm water.
- 3. Sift together flour, baking pwdr, baking soda, salt, and spices, then beat into egg mix.
- 4. Stir in grated carrots into batter, then add in the minced pecans.
- 5. Beat egg whites in a separate bowl till soft peaks form, then fold into batter.
- 6. Turn into prepared bundt pan and bake at 350 for 60 to 70 min, or possibly till a cake tester or possibly toothpick comes out clean. Cold in pan for 15 min, then remove from pan and cold on rack.
- 7. Dust cake with powdered sugar, if you like. Cut into wedges to serve.
- Cake keeps well when wrapped and refrigerated.
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