CARROT CAKE
1 (10-inch) tube cake or 10 to 12 servings
2½ C. all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
¼ tsp. ginger
¼ tsp. nutmeg
1 C. butter, softened
2 C. sugar
5 eggs, separated
½ C. water
1½ C. shredded carrots
½ C. finely chopped pecans
½ tsp. vanilla
½ tsp. cream of tartar
Stir together flour, baking powder, cinnamon, salt, ginger and nutmeg. Set aside.
In large mixing bowl beat together butter and sugar at medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add ¾ cup flour mixture alternately with ¼ cup water, blending thoroughly after each addition. Repeat with remaining flour and water. Stir in carrots, pecans and vanilla.
Wash and dry beaters. In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently fold whites into yolk mixture. Pour into greased and floured 10-inch tube pan.
Bake in preheated 375° F. oven until wooden pick or cake tester inserted in center comes out clean, about 1½ hours. Cool on wire rack 15 minutes. Remove from pan and cool completely.