CARROT CAKE WITH BOILED ICING

Carrot Cake With Boiled Icing image

Provided by Kim D.

Categories Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 17

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
1 cup sugar
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 teaspoon white corn syrup
1/2 teaspoon baking soda

Steps:

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.