Serves 8 – 10
6 eggs, separated
1 cup sugar
1-1/4 cups grated carrots
1 cup almonds, finely ground
1 tsp lemon juice
1 tsp cinnamon
Preheat oven to 350F and grease an 8×12-inch glass baking dish or a 9-inch spring form pan.
In a large bowl, beat egg whites with ½ cup sugar until peaks form, but do not overbeat.
In a separate bowl, beat yolks with remaining sugar. Add carrots, almonds, lemon juice and cinnamon. Mix well. Fold in egg whites. Pour into baking dish.
Bake for 45 to 60 minutes, until lightly browned and a tester inserted in the centre comes out clean.