Granny’s Carrot Cake

Granny’s Carrot Cake
2 C. Sugar
2 1/4 C. Plain Flour
1 t. Salt
1/2 t. Baking Soda
1 1/4 t. Cinnamon
1 1/4 t. Nutmeg
4 Eggs (separated)
1 1/2 C. Oil
3 C. Grated Carrots
1 C. Chopped Pecans
Mix together dry ingredients.
Beat egg whites until stiff.
In a large bowl, beat egg yolks and oil, then add dry ingredients. Add carrots and nuts, I find this easier to do with my clean hand. Then fold in the beaten egg whites.
Pour into a greased and floured tube pan.
Bake 350° for about 1 1/2 hours.

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