2 c. flour
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
4 eggs, separated
1 1/2 c. carrots, grated
1/3 c. hot water
2 1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. ground ginger
2 c. sugar
1 c. peanut oil
1 c. chopped pecans

Combine flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Set aside. Beat egg whites in small bowl until soft peaks form. Set aside. In large bowl combine sugar and peanut oil. Beat until well blended. Add egg yolks one at a time, beating well after each addition. Mix in carrots and pecans. Alternately blend in dry ingredients and hot water. Fold in beaten egg whites. Bake in 350 degree oven for about 55 minutes.

CREAM CHEESE FROSTING:

8 oz. cream cheese
1 box confectioners' sugar
1 c. chopped pecans
1 stick butter
1 tsp. vanilla

Blend cream cheese with butter. Add vanilla. Gradually add sugar. Add pecans.