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.