Williamsburg Carrot Spice Cake (1850)

• 1-1/2 cups vegetable oil
• 2-1/2 cups sugar
• 4 eggs, separated
• 2-1/2 cups sifted flour
• 1-1/2 tspns baking powder
• 1/2 tspn baking soda
• 1/4 tspn salt
• 1/2 tspn nutmeg
• 1 tspn cinnamon
• 1 tspn ground cloves
• 1-3/4 cups raw carrots, grated
• 1 cup pecans, chopped
• Lemon Glaze (see below)

Preheat oven to 350 degrees. Grease and flour a 10-inch tube cake pan.

Mix oil and sugar together. Beat in egg yolks, one at a time. Continue to beat, and add 5 tablespoons of hot water. Sift together flour, baking powder, baking soda, salt, and spices. Add to egg mixture. 

Reserve 1/4 cup grated carrots for garnish, and stir in remaining carrots and pecans. Fold in beaten egg whites.

Pour batter into prepared pan, and bake at 350 degrees for 60 to 70 minutes or until cake tests done. Cool in pan right side up for 15 minutes, then turn out to finishing cooling on cake rack. 

Drizzle Lemon glaze in a circle on top of cake, and sprinkle with reserved grated carrot.

Lemon Glaze

• 3/4 cup confectioner's sugar
• 3 tbspns lemon juice

Mix above ingredients together to make glaze.

More "Lost" Williamsburg Recipes

Williamsburg Sweet Potatoes (1801)

Williamsburg Banana Buttermilk Cake (1850)

(Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)