PREPARATION 40 MIN
COOKING 1 H 10 MIN
COOLING 3 HOURS
SERVINGS 12
INGREDIENTS :
+Cake
2 1/4 cups (560 ml) unbleached all-purpose flour
7.5 ml (1 1/2 tsp.) Baking -powder
1/2 tsp (2.5 ml) baking-soda
1/2 teaspoon (2.5 ml) cinnamon
1/2 tsp (2.5 ml) nutmeg
1/4 tsp (1 ml) salt
4 egg separated
430 ml (1 3/4 cups) brown sugar
3/4 cup (180 ml) canola oil
1/2 c (125 ml) orange-juice
1 liter (4 cups) peeled and grated carrots
1 c (250 ml) walnuts, roughly chop
1/2 c (125 ml) raisins
+Icing
1 pack Of 250 g cream cheese, softened
30 ml (2 tbsp.) Unsalted butter, softened
750 ml (3 cups) icing sugar
* PREPERATION
Cake
Put the grill at the center of the oven. Preheat oven 180 ° C (350 ° F). Line the bottoms of two 20-cm (8-inch) springform pans with parchment paper. Do not butter the molds.
In bowl, blend flour, baking powder, baking soda, spices &; salt.
In other bowl, beat egg whites with an electric blender to frothy. bit by bit adding 250 mL (1 cup) of brown sugar also whisk to meringue forms stiff peaks.In a separate bowl, combine the egg yolks, oil, orange juice and remaining brown sugar (3/4 cup / 180 mL) with a whisk. Gently fold in dried ingredients. Use a spatula, fold in meringue, folding in carrots, nuts & raisins.
Divided dough To molds. Baking for 1 h and 10 min Leave cool in molds on wire rack. Pass blade of knife all round cakes & unmold.
Icing
In bowl, cream cheese & butter with an electric mixer. On low speed, stir in icing sugar to frost is smooth & creamy.
Spreading frosting on top of cakes & layer them on a serve platter.
Enjoy !
