Adapted from The Williamsburg Cookbook. Grated carrots, chopped pecans, a few spices, and a lemony glaze come together to create this moist, delicious cake.

Ingredients

1 1/2 cup olive oil
2 1/2 cup granulated sugar
4 eggs, separated
5 tbsp. hot water
2 1/2 cup flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. ground cloves
1 1/2 cup grated carrots
1 cup chopped pecans
1/8 tsp. cream of tartar
3/4 cup confectioner’s sugar, sifted
3 tbsp. lemon juice, preferably fresh

Preparation Instructions

Preheat oven to 350 degrees.
Grease and flour a 10-inch tube cake pan.
In a mixing bowl, combine oil and granulated sugar. Beat in egg yolks, one at a time. Add water.
In a separate bowl, sift together flour, baking powder, baking soda, nutmeg, cinnamon, and cloves. Add to egg mixture.
Stir in carrot and pecans.
In a separate bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and beat on high until mixture forms stiff peaks. Fold egg whites into flour mixture.
Pour batter into prepared pan and bake for 60-70 minutes, or until a toothpick inserted in center comes out clean.
Remove from oven and allow to cool for 15 minutes before turning out onto cake rack. Allow to cool completely.
Mix confectioner’s sugar and lemon juice together to form a glaze. Pour over cooled cake.