1/2 cup vegetable oil
2 egg yolks
1 cup packed light brown sugar
1/2 cup butter
1 cup white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate
6 tablespoons vegetable oil
1/2 cup chopped walnuts
1/4 cup vegetable oil
1 1/2 cups grated carrots
2 tablespoons chopped fresh parsley
In a large saucepan, heat the oil over medium heat. Stir the egg yolks into the oil, then melt with the brown sugar. Remove from heat, and stir in the butter and 1 cup of sugar. Mix flour, baking soda, baking powder and baking soda into the oil mixture. Stir in the oats, coconut, chocolate, oil, and walnuts. Mix thoroughly.
Bring a large pot of water to a boil. Add the butter mixture, mix until creamy (about 2 minutes). Mix flour mixture with the chocolate, oil, and walnuts, mixture with a wooden spoon until the mixture is well blended.
Pyramid egg white and grating carrots were used to decorate the inside of the cake. Lightly sprinkle the top with grated carrots.
Return the cake to the pot of water for a boil. Stirring constantly, boil for about 45 minutes. Cool cake completely. Garnish with nuts, pecans, and chopped walnuts. Chill in refrigerator.