Chef Gene's Place

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Judy's Carrot Cake

4 Eggs, separated
2 Cups of Sugar
1 1/2 Cups Cooking Oil
2 Cups Sifted Flour
2 Teaspoons of Baking Soda
2 Teaspoons of Cinnamon
1/4 Teaspoon of Salt
3 Cups Grated Carrots
1 Teaspoon of Vanilla

Beat the eggs whites until they hold up in peaks. Add about 1/4 cup of sugar to these so they will hold up until ready to be folded into the batter.

Cream together the remaining sugar, oil and egg yokes, beating until light and creamy.

Sift all dry ingredients together and add slowly to the cream mixture.

Fold in the carrots, beaten egg whites and vanilla.

Turn into 2 greased and floured 8 inch layer cake pans or into a large angel cake pan that has been greased and floured.

Bake at 350 for 1 hour.

Cream Cheese Frosting

1/4 stick of Butter
3 once package of Cream Cheese
1/2 pound Confectioners Sugar
1/2 Cup Chopped Walnuts or Pecans
1/2 Teaspoon of Vanilla

Cream butter, Softened Cream Cheese and Sugar. Add chopped nuts and vanilla.

Frost cake when it is cooled.