Carrot-Pecan Butter Cake

• 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

1. Preheat oven to 350F.
2. Butter and flour a bundt pan.
3. Sift 2 3/4 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.

allpurpose, baking powder, baking soda, ground cinnamon, ground ginger, salt, grated nutmeg, ground allspice, ground cloves, milk, vanilla, butter, brown sugar, sugar, eggs, pecans, carrots, icing sugar

Taken from www.food.com/recipe/carrot-pecan-butter-cake-61825 (may not work)