CARROT CAKE - HOLIDAY NUT

By akselden

Ingredients

• CREAM CHEESE FROSTING:
• 1 C. vegetable oil
• 2 C. unsulphured molasses
• 4 eggs, separated
• 2 1/2 C. sifted all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1 tsp. ground cloves
• 1 1/2 C. raw carrots, grated
• Orange zest from one orange rind
• 1 C. chopped macadamia nuts
• 8 oz. cream cheese, room temperature
• 5 T. sweet butter, room temperature
• 3 C. confectioners' sugar
• 1 tsp. vanilla extract
• 1/2 tsp. ginger

Preparation

Step 1

1. Preheat oven to 350°F. Grease and flour a 10" tube cake pan.

2. Mix oil and molasses together. Beat in the egg yolks one at a time. Continue to beat and add 5 T. hot water.

3. Sift together flour, soda, baking powder, salt and spices. Add to the egg mixture.

4. Combine the orange zest, carrots and macadamia nuts together; stir into the batter.

5. Beat the egg whites until they stand in stiff peaks. Fold into batter.

6. Pour the batter into the prepared pan and bake for 60-70 minutes or until done.

7. Cool in the pan right side up for 15 minutes. Turn out to finish cooling on a cake rack.

For Cream Cheese Frosting:
8. Cream together cream cheese and butter. Slowly add confectioners' sugar and whip until mixture is smooth and free of lumps. Stir in vanilla and ginger.

9. Spread on baked carrot cake. Garnish with chopped macadamia nuts and candied fruit.