Black Folks Southern Soul Food Carrot Cake

By Shaunda Necole • The Soul Food Pot® · thesoulfoodpot.com

Yields 12

2 hrs 50 min (mostly cooling)

A moist, spiced carrot cake with whipped egg whites, topped with cream cheese frosting and candied walnuts.

prepGrease a 9–10″ cake pan
prepPreheat oven to 350°F / 175°C
1 tablespoon vanilla extract	Mix wet base	Combine wet & dry, mix	Stir in carrots & walnuts	Fold egg whites into batter	Pour into pan & bake 350°F / 175°C, 30–35 min	Cool in pan 10 min, turn out, cool to room temperature	Spread frosting on cake, garnish with walnuts
1 1/2 cups / 300 g granulated sugar
1 cup / 240 ml vegetable oil
3 egg yolks
2 1/2 teaspoons hot water
1 1/2 cups / 190 g all-purpose flour	Sift dry ingredients
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1 cup / 110 g carrots, grated
1 cup / 120 g walnuts, finely chopped
3 egg whites	Whisk egg whites to stiff peaks
8 oz / 225 g cream cheese, softened	Beat cream cheese & butter until stiff	Add powdered sugar & vanilla, beat 2 min
1/4 cup / 55 g butter, softened
2 1/2 cups / 300 g powdered sugar
1 teaspoon vanilla extract
1/2 cup / 60 g walnuts, finely chopped (for garnish)

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