Carrot-Pecan Butter Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350F.
Butter and flour a bundt pan.
Sift 2 3/4 cup flour, baking powder and all the spices into a bowl.
Combine milk and vanilla in a separate bowl.
Beat butter on high speed until light and fluffy, about 3 minutes.
Add sugar in 2 additions, beating 2 minutes between each addition.
Add brown sugar; beat a further 2 minutes.
Add 3 of the yolks; beat another 2 minutes.
Add remaining 2 yolks and 3 of the whites; beat 4 minutes.
On low speed, beat in flour mixture in 3 additions and milk mixture in 2, beginning and ending with flour.
Stir in carrots and pecans.
Beat remaining 2 whites until foamy, add pinch of salt; continue beating until firm, not stiff, peaks form.
Fold carefully and thoroughly into cake batter.
Pour into prepared pan.
Bake in lower third of oven for 55 minutes to 1 hour.
Just before serving, sprinkle with icing sugar.