CARROT LAYERS CAKE Makes 4 servings.
1/2 tsp cream of tartar
3 eggs + 4 egg whites, room temp
2 sticks unsalted butter, room temp
1 tsp cinnamon
1 tbs baking powder
3 cups flour
1 tbs vanilla
3 1/4 cups sugar
3/4 tsp salt
1 tsp baking soda
1 tbs ground ginger
1 1/2 pounds carrots, peeled
Heat oven to 375°. Grease 3 round cake pans, line with parchment and grease the paper. Bring 4 cups water to a boil in a saucepan. Cut 1 pound carrots crosswise 1/3" thick. Shred remaining carrots. Add sliced carrots to saucepan. Cook until tender. Drain and rinse with cold water until cool. Puree until almost smooth. In a bowl, whisk flour, ginger, baking powder, baking soda, cinnamon, and 1/2 tsp salt. BEAT butter until fluffy. Add 2 1/4 cups sugar, beat until fluffy. Beat in whole eggs. Mix in 1 tsp vanilla. Add half of the flour mixture, mixing until barely combined. Mix in carrot puree and remaining flour mixture. Fold in shredded carrot. DIVIDE batter among pans, smooth tops. Bake 25 min. or until done. Let layers cool in pans 10 min. then turn out onto racks and let cool completely before removing parchment. MAKE FROSTING---In a bowl, combine egg whites, cream of tartar and remaining sugar and 1/4 tsp salt, stir in 1/4 cup cold water. Set bowl over a saucepan filled with simmering water and beat until stiff. Remove bowl from heat, beat in remaining vanilla. Continue beating until frosting cools. PLACE a cake layer right side up on a platter. Spread with a cup of frosting. Repeat with remaining layers, frosting the top and sides of the cake with remaining frosting. TO SERVE---cut cake with a knife into slices and place on plates...
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