Carrot Bundt Cake
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Carrot Bundt Cake
  Bundt    Carrots    Cakes  
Last updated 6/12/2012 1:12:25 AM. Recipe ID 40375. Report a problem with this recipe.
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      Title: Carrot bundt cake
 Categories: None
      Yield: 1 Servings
 
  1 1/2 c  Vegetable oil
  2 1/2 c  Sugar
      4    Egg yolks
      5 tb Hot water
  2 1/2 c  Sifted all-purpose flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
      1 ts Nutmeg
      1 ts Cinnamon
      1 ts Cloves
  1 1/2 c  Grated raw carrots
      1 c  Chopped pecans
      3    Egg whites
 
  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 until well mixed. Beat in egg yolks, one at a time, beating
  well after each addition, then beat in hot water.
  
  3. Sift together flour, baking powder, baking soda, salt, and spices,
  then beat into egg mixture.
  
  4. Stir in grated carrots into batter, then add the chopped pecans.
  
  5. Beat egg whites in a separate bowl until soft peaks form, then
  fold into batter.
  
  6. Turn into prepared bundt pan and bake at 350 for 60 to 70 minutes,
  or until a cake tester or toothpick comes out clean. Cool in pan for
  15 minutes, then remove from pan and cool on rack.
  
  7. Dust cake with powdered sugar, if desired. Cut into wedges to
  serve. Cake keeps well when wrapped and refrigerated.
  




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Recipe ID 40375 (Apr 03, 2005)

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