Ingredients:
- 2 cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 4 eggs, separated
- 2 cups sugar
- 1 cup peanut oil
- 1 ½ cups grated Ontario grown carrots
- 1 cup chopped Kernal’s salted redskin peanuts
- 1/3 cup hot water
Method:
Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside. Beat egg whites until soft peaks form; set aside. Combine sugar and oil, beating until well mixed. Add egg yolks, one at a time, beating well after each addition. Add carrots and peanuts. Alternately beat in flour mixture and water, beginning and ending with flour. Gently fold in egg whites. Turn into a greased and floured 12-cup Bundt pan. Bake in 350°F oven for 55 minutes or until done. Cool in pan 10 minutes. Remove from pan; let cool on wire rack.
