Carrot Cake
Ingredients
- 1 1/2 cup Wesson oil
- 2 cup sugar
- 4 egg yolks
- 2 cup grated carrots
- 3 1/2 T. hot water
- 2 1/2 cup flour
- 1 t. cinnamon
- 1 1/2 t. soda
- 1 t. nutmeg
- 1/2 t. salt
- 1 cup chopped pecans
Instructions
- Mix the oil, sugar, egg yolks, carrots and water. Sift together the flour, cin-
- namon, nutmeg, soda, salt and add to the first mixture. Fold in the pecans.
- Beat
- the 4 egg whites until stiff and fold into the mixture. Bake in a 13 x 9
- cake pan and bake for 1 hour at 325 degrees.
FILLING:
- 1/2 cup sugar
- 1/2 cup buttermilk
- 1 T. Karo syrup
- 1 T. butter
- Pinch salt
- Stir until this boils and add 1 t. vanilla. Punch holes in cake with knife and
- pour filling into the holes.
Notes
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