How to make it

  • Preheat oven to 350 degrees
  • Grease and flour a 9 inch round cake pan, 9x13 rectangular pan or 2 cupcake tins
  • Optional step: Toast the pecans or walnuts then cool completely
  • Whip the egg whites until they form stiff peaks
  • In a large bowl, beat egg yolks, oil, white and brown sugars and vanilla until smooth
  • Mix in cake flour, baking soda, baking powder, salt, cinnamon and nutmeg
  • Stir in carrots
  • Fold in pecans or walnuts
  • Fold in egg whites
  • Pour into prepared pan
  • Bake in preheated oven for 40-50 minutes (21-24 minutes for cupcakes) or until an inserted toothpick comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and let cool completely.

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