Carrot Cake With Boiled Icing

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • For cake, beat sugar, vegetable oil, and egg yolks in a large mixing bowl.
  • Add carrots and water and mix until combined.
  • Sift dry ingredients and add to the egg mixture.
  • Mix well.
  • Add pecans and coconut.
  • In a separate bowl, beat egg whites until stiff.
  • Fold stiffly beaten egg whites carefully into the batter.
  • Pour batter into a greased tube pan.
  • Bake for 1 1/2 hours.
  • While cake is still warm, mix up icing.
  • For icing, mix sugar, buttermilk, vanilla, corn syrup, and baking soda in a medium-sized saucepan.
  • Bring to a boil and boil for 5 minutes.
  • Icing will be very thin - really like a glaze.
  • Remove cake to a serving plate.
  • Punch holes in cake with an ice pick.
  • Pour icing (or glaze) over cake.
  • ~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.
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