Carrot - Peanut Butter Cake

Ingredients:

4 egg yolks
4 egg whites
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
1 cup peanut butter
2 cups cake flour (Tipo 00)
1 teaspoons baking soda
3 teaspoons baking powder
1/2 teaspoon salt
3 cups grated carrots

Whipped Cream Frosting:

200mL whip cream
1/4 cups icing sugar
1 teaspoon vanilla extract

Method:

Preheat oven to 180 degrees C.

Grease a 26 cm cake pan.

In a large bowl, beat egg yolks, white sugar and brown sugar until light and fluffy then stir-in oil and peanut butter and mix-well.

In a separate bowl, beat the egg whites until a stiff peak formed.

Mix-in flour, baking soda, baking powder and salt into the egg yolks mixture.

Stir-in carrots.

Fold-in stiffed egg whites.

Pour into prepared pan.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:

Begin with thoroughly chilled cream and beater.

Whip the cream on medium speed until slightly thickens.

Add-in sugar and vanilla extract or any flavoring and continue whipping the cream until soft peaks formed (The peak should bend over at the top of the whisk).

Frost the cooled cake.