CARROT BATTER CAKE

Ingredients
400g carrots
100g unsalted butter or margarine
150g soft brown sugar
3 eggs (separated)
100g plain flour
50g finely chopped walnuts
50g ground almonds
2 tsp bicarbonate of soda
½ tsp ground cloves, ground cinnamon, & ground nutmeg
2tbsp icing sugar

Method
Pre-set oven to Gas Mark 5/375F190C.  Grease and line a 10 inch cake tin.   Wash scrape and boil the carrots until tender. Drain and liquidise or mash finely.  Set aside.  Cream butter and sugar together and beat in egg yolks. Gradually fold in flour, ground almonds, baking soda and spices.  Finally fold in cooked carrots and walnuts.  In a separate bowl whisk egg whites until they form firm peaks then carefully fold in the cake mixture.  Pour the mixture into the prepared tin.  Bake for 35-40mins.  Turn cake onto wire tray, when cool dust top with sifted icing sugar.