Fresh Carrot Cake

Ingredients:

• 2 ½ cups cake flour
• 2 ½ teaspoons cinnamon
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons salt
• 1 ½ cups oil
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon hot water
• 1 ½ cups grated carrots

Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks, slightly beaten
• ½ cup butter
• 1 teaspoon vanilla
• 1 ½ cups shredded coconut
• 1 cup chopped pecans

Method:

In a bowl, combine flour, cinnamon, baking soda and salt. Set aside. In an electric mixing bowl, cream oil with sugar until well mixed. Add 4 egg yolks, hot water and carrots; continue mixing. Slowly add flour mixture, and mix well. Beat egg whites, and gently fold in until thoroughly mixed. Lightly grease and flour two 9 inch cake pans or a 9 x 13 inch baking pan. Pour batter into pans and bake in preheated 350 degree F oven 30-50 minutes, depending on pan size, or until cake tester comes out clean in center. Cool before frosting. For frosting, in saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring, until mixture is thickened, about 12 minutes. Add coconut and pecans, and mix well. Cool until thick enough to spread, beating occasionally. Makes 12-15 servings.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com