Carrot Cake With Boiled Icing Recipe

Name: Carrot Cake With Boiled Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 cups sugar; 1 1/2 cups vegetable oil; 4 eggs, seperated; 1 1/2 - 2 cups grated carrots; 3 3/4 tablespoons hot water; 2 1/4 cups flour; 2 1/2 teaspoons cinnamon; 1 1/2 teaspoons nutmeg; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup chopped pecans; 1 cup shredded coconut; Boiled Icing; 1 cup sugar; 1/2 cup buttermilk; 1 teaspoon pure vanilla extract; 1 teaspoon white corn syrup; 1/2 teaspoon baking soda

Servings: persons

Cake
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, seperated
1 1/2 - 2 cups grated carrots
3 3/4 tablespoons hot water
2 1/4 cups flour
2 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1 cup shredded coconut
Boiled Icing
1 cup sugar
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 teaspoon white corn syrup
1/2 teaspoon baking soda

1
Preheat oven to 350u00b0F.
2
For cake, beat sugar, vegetable oil, and egg yolks in a large mixing bowl.
3
Add carrots and water and mix until combined.
4
Sift dry ingredients and add to the egg mixture.
5
Mix well.
6
Add pecans and coconut.
7
In a separate bowl, beat egg whites until stiff.
8
Fold stiffly beaten egg whites carefully into the batter.
9
Pour batter into a greased tube pan.
10
Bake for 1 1/2 hours.
11
While cake is still warm, mix up icing.
12
For icing, mix sugar, buttermilk, vanilla, corn syrup, and baking soda in a medium-sized saucepan.
13
Bring to a boil and boil for 5 minutes.
14
Icing will be very thin - really like a glaze.
15
Remove cake to a serving plate.
16
Punch holes in cake with an ice pick.
17
Pour icing (or glaze) over cake.
18
~NOTE~ If you don't have buttermilk on hand, you can place 2 tablespoons vinegar in a 1/2-cup measuring cup. Fill cup with milk and let set a few minutes before adding it to the other ingredients.

2090

kcal

Calories

134

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cake, 2 cups sugar, 1 1/2 cups vegetable oil, 4 eggs, seperated, and more.

Yes, Carrot Cake With Boiled Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake With Boiled Icing

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