Spicy Carrot Cake
Spicy Carrot Cake is an impressive dinner. Made with 1 1/2 c. salad oil, 2 1/2 c. granulated sugar, 4 egg yolks, 5 tbsp. hot water and 2 1/2 c. sifted all-purpose flour, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Heat oven to 350Β°.
Grease and flour 10-inch heavy cast-aluminum Bundt pan.
In large bowl with electric mixer at medium speed, cream oil and sugar until well mixed.
Beat in egg yolks one at a time.
Beat in hot water.
Sift rest of dry ingredients.
Beat into egg mixture.
Stir in 1 1/2 cup carrots, then pecans.
Beat egg whites until soft peaks form; fold into batter.
Put into pan.
Bake 60 to 70 minutes.
Cool in pan 15 minutes.
Remove and cool on wire rack.
π· Perfect Pairings
Complete your meal with these
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