Tonight I had a request for a carrot cake and I warned them, if you are used to those fluffy, heavily frosted rectangle carrot cakes, this one is not for you. They assured me whatever kind I made is the kind they wanted so I said,"okay here we go."
This bundt cake is moist, intensely flavored with spices and will stay delicious for days. In fact, it was so moist and good that my grandmother never put any kind of icing on it and when I used to make it for my kids I didn't ever bother icing it either. They loved it just plain. But tonight I will be adding a cream cheese glaze because that is what most people expect. Not too surprisingly, Scarlet, my youngest daughter, upon eating the first piece of cake exclaimed,"I like it better without the glaze!" Everyone else liked the glaze.
1 1/2 C canola oil
2 1/2 C sugar
4 lg. eggs separated
5 T hot water
2 1/2 C all purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 t nutmeg, freshly grated
1 t cinnamon
1 t ground cloves
1 3/4 C grated carrots
1 C chopped walnuts or pecans
Mix oil and sugar on med. speed with the paddle attachment of a mixer. Add egg yolks one at a time then add the hot water and continue mixing until incorporated. Mix together the dry ingredients and add to the egg mixture on med. speed. Stir in the carrots. Beat the egg whites with a whisk attachment on high into soft peaks then fold into the batter.
Grease and flour a large bundt pan then pour the batter in and bake at 350 degrees for an hour or and hour and 5 min. Check with a wooden tooth pick, it is done when there are just a few crumbles sticking to the toothpick. Let cool for about 10 min. then invert onto cake platter. Pour glaze over the cake while warm.
Glaze
4oz. Cream cheese, softened
1C powdered sugar
1t vanilla
Several tablespoons of milk. Mix together on high in order above adding only enough milk to make it a thick but pourable consistency.
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