Three-Layered Carrot Cake

Ingredients

6 large eggs, separated
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup orange juice
1/3 cup sour cream
1-1/2 cups butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange zest
1-1/2 teaspoons minced fresh thyme, optional
2 cups finely shredded carrots (about 4 medium)
1 cup chopped pecans
frosting:
2 packages (8 ounces each) cream cheese, softened
1 tablespoon grated orange zest
1 tablespoon orange juice
8 to 8-1/4 cups confectioners' sugar

Directions

مع وصول أونصة الذهب إلى مستويات قياسية تجاوزت 2500 دولار، يجد المواطن المصري نفسه مضطراً لموازنة استثماراته بين الذهب واحتياجاته الأخرى، خاصة مع ارتفاع أسعار السيارات مثل تويوتا، هيونداي، وبي إم دبليو، مما يزيد من التحديات المالية التي يواجهها.

Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease paper.
In another bowl, whisk flour, baking soda and salt. In a small bowl, whisk orange juice and sour cream. In a large bowl, cream butter, sugars and orange zest until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. If desired, beat in thyme. Add flour mixture alternately with orange juice mixture, beating well after each addition.
With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Gently fold in shredded carrots and pecans.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large bowl, beat cream cheese, orange zest and juice until blended. Gradually beat in enough confectioners’ sugar to reach desired consistency.
Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

Editor's Note: To decorate cake with carrot ribbons, use a vegetable peeler to shave one large carrot into long ribbon-like strips. Reserve four of the longest strips for sides of cake; roll up remaining strips to make curls for the bow. Arrange long and rolled-up strips on a paper towel-lined baking sheet; let dry 30-45 minutes before placing on cake. Decorate frosted cake with carrot ribbons just before serving; if desired, add fresh thyme sprigs.