A DIFFERENT FLUFFY, LIGHT & MOIST CARROT CAKE

Also very low in fat

INGREDIENTS
1 tablespoon butter

FOR THE CAKE
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

FOR THE FROSTING
4 ounces cream cheese
3/4 cup whipping cream
1/2 cup powdered sugar

1.  Preheat oven to 370 F (190c).   Grease a 9 inch pan (with the  butter?)

2.  Beat egg whites til stiff then slowly pour in 1/2 cup of sugar, beating constantly.

3.  In another bowl beat the egg yolks & remaining sugar, then add lemon rind, juice, salt and cinnamon, beating continuously.  Add in the carrots and corn starch – mix.

4.  Slowly add egg whites to the mix in small amounts at a time, mixing continuously in a top to bottom rotating movement.  Pour the batter into the pan.

5.  Level the surface with a spatula (do not pressure it though and move very lightly).

6.  Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.

For frosting:
Whip the whipping cream until it thickens.
In a separate bowl, mix the sugar and cheese until smooth.
Add in the whipped cream.
Frost the cake when cool.