5 eggs
1 c. maple sugar
1 tsp. grated orange rind
1 tsp. cinnamon
1 tsp. allspice
2 c. grated carrots
2 c. ground almonds or walnuts
1 tsp. almond extract or vanilla
1/2 c. whole wheat pastry flour
1 1/2 tsp. baking soda
1/2 tsp. cream of tartar
Soy butter
Whole wheat flour for dusting pan

Separate the eggs into two mixing bowls; reserve the whites. Beat yolks with maple sugar until creamy. Add orange rind, allspice, grated carrots, ground nuts and almond extract or vanilla; beat well. Sift together flour and baking soda; add to yolk mixture, beat well. Reserve.

Preheat oven to 425 degrees. Add cream of tartar to egg whites and beat until stiff. Fold whites into yolk mixture until well distributed, but be careful not to overbeat (do not use an electric mixer).

Pour batter into a bundt pan that has been oiled with soy butter and dusted with flour. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool completely, then turn from pan. Frost if desired with Seven Minute Frosting.

NOTE: Maple sugar is pure maple syrup that has been granulated. It is available in health food stores or gourmet shops.

SEVEN MINUTE FROSTING:

2 egg whites
1/2 c. honey
1/4 tsp. cream of tartar, optional
1 tsp. almond extract
1 tsp. vanilla

Place all ingredients in a double boiler. While heating, beat constantly with a handheld electric mixer, at high speed, for seven minutes.

Frost cake immediately, then refrigerate before serving.