3 or 4 carrots, scrubbed but not peeled
Orange zest (peel) without the bitter white from the orange.
3/4 cups plus two Tbsp sugar
5 large eggs, separated
1/3 cup potato starch
2 cups coarsely chopped pecans
1/2 cup golden raisins
1/2 tsp salt
1 stick margarine
1/3 cup orange juice
1/2 packed light brown sugar
1 Tbsp potato starch
Preheat oven to 350º.
Coarsely grate carrots to make 2 cups.
In food processor blend zest plus 2 Tbsp sugar until finely ground. Add egg yolks and remaining 3/4 cups sugar and process until thickened and pale yellow.
Add grated carrots, potato starch, pecans, and raisins, and pulse until just combined. Transfer yolk mixture to large bowl.
In separate bowls, beat egg whites with salt until stiff peaks.
Stir 1/4 of the egg white mixture into yolk mixture to lighten it and then fold in remaining white gently and thoroughly.
Pour batter into pan. Smooth top. Bake in middle of oven for 30 min. Cover cake loosely with foil and bake additional 30 minutes until tester comes out clean. Transfer cake to rack, run thin knife around side of pan. Cool cake in pan 20 minutes, then remove side of pan. Invert cake on plate and cool completely.
Glaze cake no more than one day before serving.
In small heavy saucepan, melt margarine, remove from heat, and whisk in orange juice, brown sugar, and potato starch until smooth. Return to low heat. Whisk until sugar is melted and mixture smooth and boil 3 seconds over moderate heat whisking constantly. Remove from heat and cool it to a warm temperature. Pour glaze evenly over top and sides of cake. Serve at room temperature, garnish with orange slices or segments.