175 ml oil 3/4 cup
375 ml granulated sugar 1 1/2 cup
3 eggs, separated
5 ml vanilla 1 tsp
45 ml hot water 3 tbsp
500 ml all purpose flour 2 cup
15 ml baking powder 3 tsp
1 ml salt 1/4 tsp
5 ml cinnamon 1 tsp
250 ml carrots, finely grated 1 cup
250 ml beets, finely grated 1 cup
125 ml walnuts, chopped 1/2 cup
FROSTING
250 g cream cheese, softened 1 cup
10 ml vanilla 2 tsp
250 ml icing sugar 1 cup
Combine oil, sugar, egg yolks, vanilla and hot water. Beat well. Sift all dry ingredients together. Beat into first mixture. Add carrots, beets and nuts. Beat well. Fold in stiffly beaten egg whites. Place in a greased 9 x 13 inch (23 x 33 cm) pan. Bake in preheated 350 F (180 C) oven for approximately 50 minutes or until cake tests done. Cake changes colour during baking. Cool and frost with frosting.
CREAM CHEESE FROSTING:
In medium bowl; beat cream cheese with vanilla at medium speed for 30 seconds. Add icing sugar and beat 1 to 1 1/2 minutes or until smooth and creamy.
Serves 12