>3 large eggs,separated
8 fl oz (250ml) vegetable oil*
12 oz (375g) sugar**
1 tsp vanilla extract
2 tbsps boiling water
6 oz plain flour
pinch salt
2 tsps ground cinnamon
1 tsp ground nutmeg
1 3/4 tsps baking powder
4 oz (120g) chopped pecans or walnuts
8 oz (250g) finely grated raw carrots

* I use sunflower oil
** I like to use demerara sugar, but light brown, granulated or castor will all work well.

Cream Cheese Frosting

Preheat the oven to 375F, gas 5
Combine egg yolks, oil, sugar, vanilla and boiling water in a large bowl and beat until well mixed.
Sift together the flour, cinnamon, salt, nutmeg and baking powder, then add to the egg mixture and beat well.
Mix in the nuts and carrots.
Whisk the egg whites until stiff and fold carefully into the mixture.
Pour into a well greased and floured cake tin – I use a loaf tin – and bake for 50 minutes to one hour, until the cake springs back when you press the top lightly.
Turn out and cool on a wire tray.

To make the cream cheese frosting:

7 oz (200g) icing sugar
1/2 tsp vanilla extract
pinch salt
Tub of Philadelphia cream cheese
1 1/2 tbsps softened butter or soft margarine

Beat all the ingredients together until well mixed, and use to ice the cake when cooled.

This is a delicious, damp, nutty cake.


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