Heavy Carrot Cake
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 egg whites
1 1/2 cups sugar
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
3 cups sef-rising flour
3 cups carrots, finely grated
3/4 cup golden raisins
1 recipe Sweet Yogurt Frosting, see recipe

Preparation

1 Preheat oven to 325F. 2 In a large bowl mix the ingredients, except the frosting, in order, one at a time. Stir well after each addition. 3 Place batter in two 9 inch round cake pans that have been lightly coated with vegetable oil cooking spray & dusted with flour. You can also use a 9 x 13 inch cake pan. 4 Bake for 35 to 40 minutes. Cake is done when a toothpick stuck in the center comes out clean. 5 For a layer cake let cool for 10 minutes. Place a piece of wax paper over one pan. Invert a plate over the wax paper. Turn the pan upside down & remove. Turn cake right side up on a cooling rack. Repeat with other pan. 6 Let cool completely, then frost with " Sweet Yogurt Frosting".