lumicero/recipes-ing2inst huggingface dataset:
Title: Zucchini and Lemon Pie
Ingredients:
- 1 flour
- 6 butter
- 1/2 salt
- 3 1/2 plain yogurt
- 3 zucchini
- 1 unsalted butter
- 2 sugar
- 1 salt
- 1/3 caraway seed
- 1/2 lemon rind
- 1/2 unsalted butter
- 6 sugar
- 2/3 eggs
- 2 salt
- 2 rum
- 2 flour
- 1 lemon, rind of
- 2
- 1
Instructions:
1. To make the pastry:
2. Make a well in the flour. Cut the butter into large chunks, 1 tablespoon each, and add. Add the salt. With the fingertips, flatten the butter in the flour until the mixture is mealy and the butter is in pieces the size of peas. add the yoghurt. Mix with fingertips. Frasier twice. Flatten into a 1/2 inch by 4 inch disc. Refrigerate.
3. To make the filling:
4. Heat the butter in a skillet. Add the zucchini and stir. Sprinkle with the sugar and salt. Add the caraway seeds, lemon juice and rind. Cook until the zucchini loses its bright green color and the juices have thickened. Cool completely.
5. To prepare the custard:
6. Cream the butter well. Beat in the sugar, juice of two lemons, 2eggs, 2 egg yolks a pinch of salt and the rum. Mix well. Fold in the flour and lemon rind.
7. To bake the pie:
8. Preheat the oven to 375 degrees. roll out the pastry to fit a 9 inch quiche pan. Line the bottom of the shell with the zucchini and its juices. Bake 20 minutes on bottom rack of oven.
9. Pour the custard over the zucchini and raise pie to the top rack of the oven. Bake another 20 to 25 minutes or until the custard is set. Sprinkle the superfine sugar on top and broil for 1 minute. Serve lukewarm or cold.
Title: Blueberry Cupcakes
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 1/3 milk
- 2 vanilla
- 1 1/2 blueberries
Instructions:
1. Preheat the oven to 350. Insert liners into a medium cupcake pan.
2. With an electric mixer on medium speed, cream the butter and sugar in a large bowl until fluffy, about 3-5 minute Add the eggs to the creamed mixture and beat well.
3. In a separate bowl sift together the flour, baking powder and salt.
4. Beat portions of the dry ingredients into the creamed mixture alternating with the milk. Mix for 3 minute With a spatula, fold in the vanilla and blueberries.
5. Fill cupcake liners one-half to three-quarters full with batter. Bake 20-25 minute.
Title: Strawberry Cookies
Ingredients:
- 1 Cool Whip
- 1 egg
- 1 powdered sugar
Instructions:
1. Preheat oven to 350.
2. Combine the first 3 ingredients.
3. Roll tablespoon sized balls of dough into powdered sugar.
4. Place on cookie sheet and bake for 8-10 minutes, until edges of cookies turn golden brown.
5. Enjoy!
Title: Caramel Macadamia Rice Crispie Treats
Ingredients:
- 4 sugar
- 1 heavy cream
- 1 1/3 unsalted butter
- 1/2 salt
- 2 pure vanilla extract
- 2
- 1
- 6
- 1
Instructions:
1. Butter 17- by 12-inch rimmed baking sheet. Line with parchment paper, leaving 1-inch overhang on each end, and butter paper.
2. In large heatproof steel bowl, toss together cereal and nuts.
3. In heavy large saucepan over moderate heat, stir together sugar and 6 tablespoons water. Cook, stirring occasionally, until sugar dissolves, then raise heat to moderately high and boil without stirring, occasionally brushing down sides of pan with wet pastry brush, until syrup turns deep amber in color, about 8 minutes. Carefully stir in cream (mixture may splatter and briefly harden) then stir in butter. Remove from heat and stir in salt and vanilla.
4. Drizzle caramel over cereal-nut mixture and, using heatproof silicone spatula or wooden spoon, stir until fully incorporated. Spread mixture evenly on prepared baking sheet. Refrigerate until firm and slightly cooled, about 10 minutes, then break into bite-sized pieces.
5. In small metal bowl set over saucepan of barely simmering water, combine chocolate and oil. Heat, whisking occasionally, until melted and smooth, about 5 minutes. Drizzle chocolate mixture over Rice Krispie pieces and let stand until chocolate hardens.
6. Rice Krispies Treats will keep in an airtight container for up to two days.
Title: Ultra Choc-Chip Cake
Ingredients:
- 125 butter
- 1 soft brown sugar
- 1 instant espresso coffee powder
- 2 eggs
- 1 vanilla essence
- 1/3 self-raising flour
- 1 plain flour
- 1 bicarbonate of soda
- 1/2 cocoa powder
- 3/4 buttermilk
- 1/2 unsalted butter
- 100 dark chocolate
- 100 chocolate chips
- 100
Instructions:
1. Preheat oven to moderate 108°C (350°F/Gas 4).
2. Brush a deep 20 cms (8 inch) round cake tin with melted butter or oil. Line base and sided with baking paper.
3. Using electric beaters, beat butter and sugar until light and creamy, add coffee powder. Beat until combined.
4. Add eggs gradually, beating well after each addition, add vanilla essence.
5. Transfer mixture to large bowl. Using a metal spoon, fold in sifted flours, soda and cocoa alternately with buttermilk. Stir until combined and smooth. Stir through chocolate bits.
6. Pour mixture into prepared tin, smooth surface. Bake 50-60 minutes or until skewer comes out clean when inserted into the centre of the cake. Leave cake in tin for 30 minutes before turning onto wire rack to cool.
7. To make icing melt butter and chocolate in a small heatproof bowl, stand bowl over a pan of simmering water until chocolate is smooth and glossy. When cool, spread icing evenly over top of cake. Decorate with chocolate zig zags if desired.
8. To make zig-zags, Wrap a rolling pin with baking paper. Place 100 gram (3 1/2 oz) chocolate melts in heat-proof bowl, stand bowl over pan of simmering water. Stir until chocolate has melted and mixture is smooth. Pour into paper icing bag, seal end and snip off tip. Drizzle chocolate over backing paper in zig zag patterns. When set, carefully lift off with a flat-bladed knife. Store in an airtight container in the refrigerator between sheets of greaseproof paper.
9. Storage time for cake, could be made up to 3 days ahead. Store in an airtight container. Decorated (icing/zig-zag) on the day you need to use the cake.
Title: Chocolate Pecan Pie Cake
Ingredients:
- 1 margarine
- 1/2 egg
- 1 eggs
- 3 brown sugar
- 1 1/2 pecans
- 2/3 vanilla
- 2 1/2 chocolate chips
- 1
Instructions:
1. For the first part: Lightly grease the sides only of a 10x13 pan.
2. Mix the first 3 ingredients and place in pan, bake for 20 minutes at 350; let cool.
3. Then mix together the remaining ingredients.
4. Pour over baked layer and bake 45 minutes at 325 (reduced temp from above).
5. If center is not set by then, turn off oven and leave in for 15 minutes; remove and let cool.
Title: Swiss Meringues (Meringues Schalen)
Ingredients:
- 3 cream of tartar
- 1/4 granulated sugar
- 3/4 heavy cream
- 3/4 powdered sugar
- 2 strawberries
- 1 1/2
Instructions:
1. Cover a cookie sheet with parchment paper.
2. Beat egg whites and cream of tartar until foamy.
3. Beat in the sugar, 1 Tbsp at a time; continue to beat until stiff and glossy.
4. Don't under beat!
5. Using a 1/4 cup measure, drop small mounds of meringue batter onto the parchment.
6. Try to get then into circular or oval shapes, using an icing spatula if needed.
7. Bake at 225 F (preheated) for 1 hour, then turn off the oven and leave them inside for 1 hour without opening the oven door.
8. Remove meringues from baking sheet and press an indentation in the base of each- using your thumb gently.
9. Let cool to room temperature.
10. Beat cream and powdered sugar together until stiff.
11. Fold 1/4 of the sliced fruit into the whipped cream and use to fill the indentations on the cooled meringues.
12. Decorate with remaining berry slices.
13. Fill meringues only when ready to serve.
Title: Ginger Cookies
Ingredients:
- 2 all-purpose flour
- 2 1/2 ground ginger
- 2 baking soda
- 1 ground cinnamon
- 1 clove
- 3/4 salt
- 3/4 crystallized ginger
- 1 brown sugar
- 1/2 vegetable shortening
- 1/4 unsalted butter
- 1 egg
- 1/4 molasses
Instructions:
1. Combine first 6 ingredients in a bowl and whisk to blend. Mix in crystallized ginger.
2. Using an electric mixer, beat brown sugar, shortening and butter until blended.
3. Cover and refrigerate one hour.
4. Preheat oven to 350°F Lightly butter 2 baking sheets.
5. Put extra sugar in a thick layer on small plate.
6. Using wet hands, form dough into medium-sized balls (1 1/4 -inch balls, but really who measures!).
7. Roll in sugar to coat completely.
8. Bake cookies untl cracked on top but still soft to touch, about 10-12 minutes.
9. Do NOT overbake.
10. Cool and hide from children if you don't want them all consumed in the first 24 hours!
Title: Perfect Creme Brulee
Ingredients:
- 1 heavy whipping cream
- 2 sugar
- 2 vanilla bean paste
- 1 sugar
- 1/3
Instructions:
1. Preheat oven to 300°F.
2. In a small, heavy-bottomed saucepan, heat cream and 2 tbls sugar until just hot (small bubbles will form around the edge and a bit of steam will be released when cream is stirred).
3. While cream is heating, separate two eggs, reserving the whites for another use (or discarding). Put the yolks in a bowl.
4. Whisk in vanilla bean paste. This paste, made by Nielsen-Massey Vanillas and available in many upscale culinary shops and some spice shops, is a godsend and no cook who uses vanilla should be without it. If you don't have this paste, split one plump, long vanilla bean and scrape out the bean seeds inside. If you're particularly fond of vanilla, you may also add a scant amount of pure vanilla extract, but no more than 1/2 teaspoon.
5. Add hot cream to egg yolk mixture and whisk thoroughly.
6. Pour evenly into four creme brulee dishes.
7. Place the creme brulee dishes in a suitably sized pan and add enough hot water (the hotter, the better) to reach about halfway up the sides of the dishes.
8. Cover loosely with a piece of aluminum foil (do not seal, just place on the dishes).
9. Bake for 25-27 minutes or until custard is just set.
10. Let cool on countertop for about 10 minutes or so, then chill creme brulees in the refrigerator for a minimum of 3-4 hours. Wrapping tightly with plastic is not recommended because water will condense on underside of wrap and drip on the custard when removed.
11. Immediately prior to serving, sprinkle a thin layer of sugar (about 1/16th inch deep) evenly over the custard. If any water puddles are present on the surface of the custard, absorb them carefully with a paper towel before sprinkling with sugar.
12. Using (preferably) a creme brulee kitchen torch, caramelize the sugar using continuous movements with the flame. The sugar must not be scorched, which is easy to do if you let the flame linger in one location. Use as hot and large a flame as practicable so you can caramelize the sugar in short order and not "melt" the custard underneath.
13. If you don't have a torch, a broiler can melt and caramelize the sugar, but this is not at all the preferred method. Careful attention should be paid while broiling and the dishes should be very close to the heat source.
14. Once the sugar is caramelized, let cool briefly and serve. The crust should be glasslike and hard. Do not garnish with berries or chocolate kisses or mint leaves or whipped cream or any such nonsense. In my opinion, doing so detracts from the elegant simplicity of this classic dessert.
Title: Easy Lemon Curd
Ingredients:
- 1/2 fresh lemon juice
- 2 lemon zest
- 1/2 sugar
- 3 eggs
- 6 butter
Instructions:
1. In a heavy-bottomed saucepan whisk together lemon juice, zest, sugar and eggs.
2. Stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (this should take about 6-7 minutes).
3. Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.
4. Chill for a minimum of 2 hours before using or up to 1 week.
Title: Banana Oat (Cherrios) Muffins
Ingredients:
- 2 whole wheat flour
- 1/2 flour
- 3/4 brown sugar
- 1/3 baking powder
- 1 baking soda
- 3/4 banana
- 1 nonfat milk
- 2/3 egg substitute
- 3
- 2
Instructions:
1. heat oven to 400°F.
2. spray 12 muffin cups with cooking spray.
3. crush cereal.
4. combine dry ingredients in a large bowl.
5. stir in remaining ingredients until moistened.
6. pour batter into muffin cups and bake 18-22 minutes or until brown.
Title: Black Eyed Susans
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla flavoring
- 1 flour
- 1 1/2 baking soda
- 1/2 salt
- 1/2 chocolate chips
Instructions:
1. Combine butter, sugars, egg, vanilla and peanut butter until creamy.
2. Sift flour, soda and salt together and add to creamed mixture.
3. Force batter thru flower disk of cookie press onto greased cookie sheet.
4. Put a chocolate chip in center of each.
5. Bake@375 F for 12-15 minutes.
Title: Chocolate Whoopie Pies
Ingredients:
- 2 flour
- 1 sugar
- 1/3 baking soda
- 1 salt
- 1/4 egg
- 1 vanilla
- 1/3 milk
- 1 butter
- 3/4 margarine
- 1/2 confectioners' sugar
- 1 marshmallow cream
- 1 vanilla
- 1 salt
- 1/8
Instructions:
1. Heat oven to 350 degrees. Mix together flour, sugar, cocoa, baking soda and salt in a mixer bowl. Add egg, oil and vanilla; slowly beat in milk until combined, about 2 minutes.
2. Drop batter by tablespoons onto parchment-lined baking sheets, leaving room between each for spreading. Bake 12 minutes. Cool completely on wire racks.
3. For filling, combine all ingredients in a bowl; beat until smooth. Spread about 2 tablespoons of the filling per cookie on the flat side of half of the cookies. Top with remaining cookies to make sandwiches.
Title: Hershey's Classic Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 light brown sugar
- 1 vanilla extract
- 2 eggs
- 1
Instructions:
1. Preheat oven to 375°F.
2. Stir together; flour, baking soda and salt,.
3. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl with mixer until creamy; add eggs, beat well, gradually add flour mixture, mixing well.
4. Stir in chocolate chips and nuts if desired, drop by rounded teaspoons onto ungreased baking sheet.
5. Bake 8-10 minutes or until lightly browned, cool slightly; remove from sheet, to wire rack, cool completely.
6. PAN RECIPE: spread batter in greased 15 x 10 jelly-roll pan, bake at 375°F for 20 minutes or until lightly browned, cool completely; cut into bars.
Title: Dark Chocolate and Sangiovese Pear Brownies
Ingredients:
- 300 dark chocolate
- 250 unsalted butter
- 4 eggs
- 2 sugar
- 1/2 plain flour
- 60 pears
- 40
- 1 1/2
Instructions:
1. Preheat the oven to 180ºC/350º-375ºF/gas mark 4-5.
2. Rehydrate the dried fruit in Sangiovese Verjuice.
3. Melt the chocolate and the butter together over a low heat in a bowl that fits snugly on top of a small pot, being careful that the chocolate does not come into contact with any steam; once the chocolate and butter have melted make sure that the chocolate and butter are completely blended and leave them to cool.
4. Beat the eggs and egg yolks together with the sugar in an electric mixer until thick and pale and you can make an ‘indentation’ in it with your spatula; stir in the cooled chocolate mixture and then fold in the sifted flour and Dutch cocoa; fold in the dried/glacé fruit.
5. Grease a 21cm x 21 cm or 81/2" x 81/2" baking dish and pour the mixture into the baking dish.
6. Bake at 180°C/350º-375ºF/gas mark 4-5 for 30 minutes; then reduce the temperature to 160°C/325ºF/gas mark 3.and cook for another 30 minutes; once fully cooked, the “brownie” will be springy in the centre and a skewer inserted into the centre will be only slightly sticky; leave the "brownie" to cool overnight before cutting it into individual brownies. What size you choose to make them is up to you!
Title: Pineapple Cake
Ingredients:
- 1 crushed pineapple
- 2 flour
- 2 baking soda
- 1/2 salt
- 2 sugar
- 1/2 cream cheese
- 1 margarine
- 1/2 butter
- 2 powdered sugar
- 1 vanilla
- 1/2
Instructions:
1. Mix flour and soda together.
2. Put pineapple and sugar and salt in separate bowl and mix together.
3. Gradually add flour mixture to pineapple mixture blending well after each addition.
4. Add nuts.
5. Pour into 9x13-inch cake pan,and bake at 350°F for 40 minutes.
6. Mix all topping ingredients and spread over warm cake.
7. DELICIOUS!
Title: Sugar Cookies
Ingredients:
- 2 sugar
- 1/2 Crisco shortening
- 1/2 butter
- 2 eggs
- 1 vanilla extract
- 1 baking soda
- 2 baking powder
- 1 flour
- 1/4
- 6
Instructions:
1. In a large bowl, mix together butter, sugar, eggs, and vanilla and lemon extracts with an electric mixer until light and fluffy. Combine the flour, baking powder, and baking soda; gradually stir in milk to flour mixture until well blended but do not overmix -- cookies will get tough. Chill dough.
2. Preheat oven to 350°F On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 10 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
Title: Lila's Delicious Avocado Dessert Salad
Ingredients:
- 5 avocados
- 3 -4 bananas
- 4 -5 sugar
- 2 lemons
Instructions:
1. Cut the avocados into half and remove the skin and seed.
2. In a bowl, put the avocados and bananas and mash them up (but not too much).
3. Add sugar and squeeze the lemon juice.
4. Mix well.
5. Taste it, and add extra sugar or lemon juice if it's necessary.
6. Chill in a fridge for about 15-20 minutes (until it's get cold).
Title: Amaretti and Almond Parfait
Ingredients:
- 1 all-purpose flour
- 1 cornstarch
- 1 cinnamon
- 2/3 sugar
- 1 lemon zest
- 1 icing sugar
- 2 mascarpone cheese
- 1 sour cream
- 1/4 light brown sugar
- 1 vanilla extract
- 1/2 sweet cherries
- 1/3 kirsch
- 1 sugar
- 1
- 2/3
- 1 1/2
- 1
- 2
- 1/3
Instructions:
1. For amaretti, preheat oven to 350°F and line a baking tray with parchment paper.
2. Sift flour, cornstarch, cinnamon and 1/3 cup of sugar and lemon zest over ground almonds and toss to blend.
3. In a separate bowl, whip egg whites until foamy, then gradually add remaining 1/3 cup sugar. Whip until whites hold a stiff peak.
4. Stir in almond mixture and add almond extract.
5. Shape teaspoonfuls of dough into balls, wetting your hands with cool water to prevent sticking. Sift icing sugar over cookies and bake for 15 to 18 minutes, until lightly browned.
6. Allow to cool, then store in an airtight container.
7. For almond cream, stir mascarpone, sour cream and brown sugar together to dissolve sugar.
8. Stir in extracts.
9. Whip cream until a soft peak forms and fold into mascarpone/sour cream mixture.
10. Chill until ready to assemble.
11. For cherries, toss cherries with Kirsch and sugar and let sit for 5 minutes.
12. To assemble, place one amaretti cookie on a plate.
13. Add a dollop of almond cream.
14. Top with another amaretti cookie.
15. Top with another dollop of almond cream, a sprinkle of toasted almonds and then a spoonful of cherries.
Title: Chocolate Kahlua Mousse
Ingredients:
- 3 sugar
- 1/2 Kahlua
- 1/2
- 2
- 1 1/2
Instructions:
1. In a medium bowl beat with mixer egg yolks and sugar until thick and a pale lemon color.
2. Beat in cocoa.
3. Place bowl over saucepan of gently simmering water.
4. Beat 5-minutes or until mixture darkens and beaters leave a trail.
5. Remove from heat and stir in liqueur, set aside.
6. In a separate bowl whip cream until it holds stiff peaks.
7. Stir 1/2 cup of the whipped cream into cocoa mixture to lighten it.
8. Gently fold remaining whipped cream into cocoa mixture until well combined.
9. Divide among 6 small decorative ramekin dishes.
10. Chill 1-2 hours before serving.
Title: Pear and Ginger Brown-Butter Tart
Ingredients:
- 1 1/2 Mean Chef's Sweet Tart Dough
- 7 flour
- 1 1/2 ground ginger
- 2 eggs
- 2/3 granulated sugar
- 1 vanilla bean
- 4 unsalted butter
- 6 pears
- 6 water
- 4 vanilla beans
- 1 lemon juice
- 2
- 1/4
Instructions:
1. Ginger Brown-Butter: Slice the unpeeled ginger root into 1/4 inch rounds.
2. set aside.
3. Sift flour and ground ginger.
4. Set aside.
5. Whisk together the eggs and sugar until combined.
6. Beat in flour and ground ginger.
7. set aside.
8. In a small saucepan, heat butter with vanilla bean and ginger root over high heat until brown and foamy.
9. Continue heating until bubbles subside and the butter is dark brown and smoking.
10. Whisking continuously, pour hot butter in a steady stream into the egg mixture.
11. Combine well.
12. Strain and discard vanilla bean and ginger root.
13. The ginger brown-butter can be made to this point and refrigerated for a week.
14. Warm to room temperature before using.
15. Poaching the Pears: Combine all ingeredients except pears in a stainless steel saucepan.
16. Peel, halve and core pears and drop immediately into liquid.
17. Place a clean kitchen towel over the pears on the surface of the liquid, to keep them submerged.
18. Bring to a boil and reduce heat to just below a simmer until the pears can be easily pierced with a wooden skewer.
19. Spread pears on a parchment lined sheetpan and refrigerate until cool.
20. These will keep covered for a couple of days.
21. Reserve 1 cup of the poaching liquid.
22. Assembling The Tart: Preheat oven to 350.
23. Line a 10-inch tart ring with sweet tart dough.
24. Pour or pipe ginger brown butter into the pastry shell, filling to 1/2 inch of the top.
25. Place pears, cut side down on a cutting board and cut them crosswise into 1/8 inch slices.
26. Keep the sliced pear halves in tact.
27. Press slightly to shingle the slices and slightly elongate their shape.
28. Slip a thin offset spatula under each of the sliced pear halves and place on top of the brown butter, stem end toward the center.
29. Arrange pear halves around the tart like the spokes of a wheel.
30. If there is room in the center add another pear half or additional slices.
31. You should have approximately 7 halves around the outside and one half in the middle.
32. This will depend largely on the size of the pears.
33. Bake for 1 to 1 1/4 hours, until well browned.
34. Cool.
35. Just before serving, boil the reserved poaching liquid until it reduces to 1/4 cup.
36. It will be very thick.
37. With a pastry brush, paint a thin layer of glaze over the pears.
38. Remove tart from the tart ring and slice.
39. Serve with vanilla or ginger ice cream.
Title: Flourless Chocolate Cake (Gluten Free)
Ingredients:
- 7 butter
- 3/4 sugar
- 1 eggs
- 4
Instructions:
1. Preheat oven to 350F
2. Break the chocolate into small pieces and melt it with butter over hot water.
3. Beat the egg yolks with half of the sugar.
4. Fold in the melted butter and chocolate mixture.
5. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
6. Fold in the beaten egg whites.
7. Bake in a greased springform pan until a wooden pick inserted in center comes out clean, approximately 40 minutes.
Title: Spicy Carrot Cake
Ingredients:
- 1 1/2 sugar
- 2 1/2 hot water
- 4 flour
- 5 baking powder
- 2 1/2 baking soda
- 1 1/2 salt
- 1/2 nutmeg
- 1/4 cinnamon
- 1 clove
- 1 carrots
- 1 pecans
- 1 3/4 confectioners' sugar
- 1 lemon juice
- 4
- 3/4
- 1
Instructions:
1. PREHEAT THE OVEN TO 350 DEGREES. GREASE AND FLOUR (OR PAM) A 10" BUNDT PAN.
2. IN A SMALL MIXING BOWL BEAT EGG WHITES UNTIL STIFF. SET ASIDE.
3. IN A LARGE MIXING BOWL CREAM OIL, SUGAR, EGG YOLKS AND HOT WATER, USING MEDIUM SPEED.
4. SIFT FLOUR, BAKING POWDER, BAKING SODA, SALT, NUTMEG, CINNAMON AND CLOVES. BEAT INTO EGG YOLK MIXTURE.
5. STIR IN 1 1/2 CUPS GRATED CARROTS AND CHOPPED NUTS.
6. FOLD IN EGG WHITES.
7. BAKE 60-70 MINUTES. COOL 15 MINUTES. REMOVE FROM PAN.
8. Glaze:.
9. MIX sifted CONFECTIONERS' SUGAR AND LEMON JUICE. DRIZZLE ONTO THE COOLED CAKE. USE RESERVED 1/4 CUP grated CARROTS ON TOP.