A Different Fluffy, Light and Moist Carrot Cake (Very Low Fat)

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READY IN: 1hr
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 370 F (190c).
  • Grease a 9 inch pan.
  • Beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
  • In another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
  • Add in the carrots, corn starch and mix.
  • Add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
  • Pour the batter into the pan.
  • Level the surface with a spatula (do not pressure it though and move very lightly).
  • 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 cooled cake.
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