8 medium carrots (for cake and frosting)
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. mace
1/2 tsp. ground cloves
1 c. butter or margarine
1 c. granulated sugar
1 c. brown sugar
4 eggs, separated
1 c. chopped walnuts
Golden Carrot Frosting (see below)

Peel and slice carrots. Cook covered until tender in 1cup water. Drain, reserving 1/3 cup of the cooking liquid.
Puree the carrots in a ricer, blender or food processor. There should be 1 cup of puree. Use 3/4 cup of carrot puree for cake and reserve 1/4 cup for frosting.

Sift together the flour, baking powder, baking soda, salt and spices. Cream butter and sugars together until light and fluffy. Beat in the egg yolks, one at a time. Blend in the dry ingredients, 1/3 at a time, alternating with the carrot puree and carrot liquid. Stir in nuts. Beat egg whites until stiff and gently fold into batter. Spread in a greased and floured 9 x 13 x 2-inch baking pan. Bake in a 350 degrees oven for 45 minutes. Cool for 10 minutes and turn out onto a wire rack to cool.