2 large egg yolks
3 large egg whites
1/2 cup vegetable oil
1/4 cup plain applesauce (sweetened is fine)
1 cup brown sugar (light or dark)
1/3 cup white sugar
1 Tablespoon vanilla extract
1 1/3 cup cake flour
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon ground cinnamon
1 teaspoon nutmeg
2 cups grated carrots
1 cup chopped pecans or walnuts (toasted, optional)
Preheat oven to 350ºF.
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.