Ingredients
6 large eggs, separated2-1/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt2/3 cup orange juice1/3 cup sour cream1-1/2 cups butter, softened1-1/2 cups sugar1/2 cup packed brown sugar1 teaspoon grated orange zest1-1/2 teaspoons minced fresh thyme, optional2 cups finely shredded carrots (about 4 medium)1 cup chopped pecansFROSTING:2 packages (8 ounces each) cream cheese, softened1 tablespoon grated orange zest1 tablespoon orange juice8 to 8-1/4 cups confectioners’ sugar
Preparation
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. 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.
