Carrot-pecan Butter Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 15
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon grated nutmeg
• 1/4 cup ground allspice
• 1/4 teaspoon ground cloves
• 1 cup milk
• 1 tablespoon vanilla extract
• 8 ounces butter, at room temperature
• 1/4 cup packed brown sugar
• 1 1/2 cups granulated sugar
• 5 extra-large eggs, separated,whites at room temperature
• 3/4 cup finely chopped pecans (or walnuts)
• 1 3/4 cups finely shredded carrots
• icing sugar

Recipe

• 1 preheat oven to 350f.
• 2 butter and flour a bundt pan.
• 3 sift 2 ¾ cup flour, baking powder and all the spices into a bowl.
• 4 combine milk and vanilla in a separate bowl.
• 5 beat butter on high speed until light and fluffy, about 3 minutes.
• 6 add sugar in 2 additions, beating 2 minutes between each addition.
• 7 add brown sugar; beat a further 2 minutes.
• 8 add 3 of the yolks; beat another 2 minutes.
• 9 add remaining 2 yolks and 3 of the whites; beat 4 minutes.
• 10 on low speed, beat in flour mixture in 3 additions and milk mixture in 2, beginning and ending with flour.
• 11 stir in carrots and pecans.
• 12 beat remaining 2 whites until foamy, add pinch of salt; continue beating until firm, not stiff, peaks form.
• 13 fold carefully and thoroughly into cake batter.
• 14 pour into prepared pan.
• 15 bake in lower third of oven for 55 minutes to 1 hour.
• 16 just before serving, sprinkle with icing sugar.