1 cup (225 grams) butter
1/2 cup salad oil
2-1/2 cups (500grams) sugar
4 eggs, separated
5 tbsp. hot water
2-1/2 cups sifted all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinammon
1 tsp. all spice
2 cups grated raw carrots
1 cup chopped walnuts, almonds or cashew nuts
How to make Carrot Cake
Preheat
oven to 350deg F. Cream butter with oil and 2 cups of the sugar until blended.
Add egg yolks one at a time, beating well after each addition.
Beat
in hot water. Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon
and allspice, beat into egg mixture. Stir carrots and walnuts.
Beat
egg whites until frothy, then gradually add the remaining 1/2 cup sugar in four
additions, beating until stiff peaks form. fold into batter.
Pour
into a greased and lightly floured 9-inch tube pan. Bake 60 -70 minutes or until
cake tester or toothpick inserted in center of the cake comes out clean.
Before
removing cake from pan, pour half of the soaking syrup on cake, distributing evenly.
Let cake cool completely. Turn out on serving platter and brush remaining syrup
on cake.
Let strand in refrigerator one day before serving.
Soaking Syrup 1/4 cup water 3/4 cup (150grams)
sugar 1/4 cup rum 1/4 cup butter
In a saucepan, combine water
and sugar and simmer until sugar dissolves. Add rum and bring to a slow boil.
Remove from fire, stir in butter until melted.
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Rigoni di Asiago Nocciolata Organic Hazelnut Spread with Cocoa and milk, 12.3 oz. Made from organically grown Italian hazelnuts, Cocoa and Milk. Packed with plenty of hazelnut aroma and taste on the palate. Use as a topping for breads, ice cream, cakes, a filling for crepes or how ever you desire.
Misc.:
Hazelnut Spread with Cocoa and Milk, USDA Certified Organic, Spread on breads, with cakes or ice cream, 12.3 ounce
Company: Rigoni di Asiago
List Price: Amazon Price: $6.99
Rigoni di Asiago Nocciolata Organic Hazelnut Spread with Cocoa and milk, 12.3 oz. Made from organically grown Italian hazelnuts, Cocoa and Milk. Packed with plenty of hazelnut aroma and taste on the palate. Use as a topping for breads, ice cream, cakes, a filling for crepes or how ever you desire.