LaNenaSensual

Spicy Carrot Cake 1 ½ cup vegetable oil 2 ½ cup sugar 4 eggs, separated 5 Tablespoons of hot water 2 ½ cups sifted all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon ground cloves 1 ¾ cups raw carrots, grated 1 cup chopped pecans Preheat oven to 350°F. Grease and flour 10-inch tube cake pan. Mix oil and sugar together. Beat in egg yolks one at a time. Set egg whites aside. Continue to beat while adding 5 Tablespoons of hot water. Sift together: 2 ½ cups sifted all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon ground cloves Add sifted dry ingredients to egg, oil, sugar, water mixture. Stir in carrots and pecans. Beat egg whites then fold into mixture. Pour batter into greased and floured pan and bake at 350°F for 60 to 70 minutes or until cake tests as done. Cool in pan right side up for 15 minutes, then turn out to finish cooling on cake rack.