1. Turn classic carrot cake into an extraordinary dessert with the addition of
aromatic spices and a sweet lemon glaze. This moist and delicious cake adapted
from The Williamsburg Cookbook is flavored with nutmeg, cinnamon, and cloves
that perfectly complement the carrots. Chopped pecans are also added to the
batter for crunch and flavor. Other ingredients used in making this gourmet
cooking recipeinclude olive oil, granulated sugar, eggs, hot water, flour, baking
powder, baking soda, carrots, and cream of tartar. The simple glaze is made with
fresh lemon juice and confectioner's sugar.
For a light and fluffy yet rich and creamy cake, the egg yolks and egg whites
are separated and mixed in separately. Similar to the method of making souffle,
the egg yolks need to be whipped with the sugar until smooth and creamy while
the egg whites are beaten until foamy and stiff. Gently add the flour to the egg
yolk mixture and do not beat the batter vigorously. Blend it only until the flour is

2. incorporated and use a rubber spatula to stir in the carrots and the pecans. When
the egg whites are added to the batter it need only to be folded in, not mixed in
completely so that the foam does not deflate and the batter becomes airy.
The grated carrots make the batter moist. Along with beets, carrots contain more
sugar than most vegetables and their natural sweetness makes them perfect for
use in cakes and desserts. Peel the carrots and take off the tops and use a
vegetable grater to grate the carrots. Grate the carrots with a bowl underneath so
that the juices won't leak out and you get a very flavorful and colorful cake.
Remember to grease and flour the pan since this is a moist cake and it will stick to
the bottom and the sides if the pan if this step is skipped.
Ingredients
 1 1/2 cup olive oil
 2 1/2 cup granulated sugar
 4 eggs, separated
 5 tbsp. hot water
 2 1/2 cup flour, sifted
 1 1/2 tsp. baking powder
 1/2 tsp. baking soda
 1/2 tsp. ground nutmeg
 1 tsp. ground cinnamon
 1 tsp. ground cloves
 1 1/2 cup grated carrots
 1 cup chopped pecans
 1/8 tsp. cream of tartar
 3/4 cup confectioner’s sugar, sifted
 3 tbsp. lemon juice, preferably fresh

3. Preparation Instructions
1. Preheat oven to 350 degrees. Grease and flour a 10-inch tube cake pan.
2. In a mixing bowl, combine oil and granulated sugar. Beat in egg yolks, one at a
time. Add water.
3. In a separate bowl, sift together flour, baking powder, baking soda, nutmeg,
cinnamon, and cloves. Add to egg mixture. Stir in carrot and pecans.
4. In a separate bowl, beat the egg whites on medium speed until foamy. Add
cream of tartar and beat on high until mixture forms stiff peaks. Fold egg whites
into flour mixture.
5. Pour batter into prepared pan and bake for 60-70 minutes, or until a toothpick
inserted in center comes out clean. Remove from oven and allow to cool for 15
minutes before turning out onto cake rack. Allow to cool completely.
6. Mix confectioner's sugar and lemon juice together to form a glaze. Pour over
cooled cake.