1. In a bowl, beat the egg whites and salt using an electric mixer on high speed until soft peaks form; gradually add 1/3 cup sugar, beating until stiff. 2. In a bowl, beat egg yolks and 1/4 cup hot water at medium-high speed until foamy. 3. Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale. 4. Stir the carrots and next 7 ingredients into the yolk mixture; fold in egg white mixture. 5. Pour batter into a lightly greased 10-inch springform pan. 6. Bake in a 325° oven for 50 minutes or until a pick comes out clean. 7. Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack. 8. To make Chocolate Glaze: combine sugar and cocoa; stir in water until spreading consistency. 9. Spread top and sides of cake with Chocolate Glaze. ---------------------------------------------------------------------------
Nutrition
Ingredients
