A Different Fluffy, Light And Moist Carrot Cake (very Low Fat)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon butter
• 5 eggs, whites and yolks separated
• 1 cup sugar
• 1 lemon, juice and rind of, grated
• 2 teaspoons cinnamon
• 1 pinch salt
• 12 ounces tender carrots, finely grated
• 3/4 cup cornstarch
• 4 ounces cream cheese
• 3/4 cup whipping cream
• 1/2 cup powdered sugar

Recipe

• 1 preheat oven to 370 f (190c).
• 2 grease a 9 inch pan.
• 3 beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
• 4 in another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
• 5 add in the carrots, corn starch and mix.
• 6 add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
• 7 pour the batter into the pan.
• 8 level the surface with a spatula (do not pressure it though and move very lightly).
• 9 bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
• 10 for frosting:.
• 11 whip the whipping cream until it thickens.
• 12 in a separate bowl, mix the sugar and cheese until smooth.
• 13 add in the whipped cream.
• 14 frost cooled cake.