2 c. grated carrots
2 eggs, separated
1 tsp. baking powder
1 c. cake flour (remove 2 level tsp.)
1/2 c. dark brown sugar
Pinch salt
1/2 c. vegetable oil

Combine dry ingredients. Blend carrots, sugar, oil, and egg yolks. Add carrot mixture to dry ingredients. Beat egg whites until they peak; fold into mixture.

Bake in a pan or mold at 350 degrees for 1 hour, or muffin tin using cupcake papers at 375 degrees for 1 hour.