°560 ml (2 1/4 cups) unbleached all-purpose flour
°7.5 ml (1 1/2 tsp) baking powder
°2.5 ml (1/2 tsp) baking soda
°2.5 ml (1/2 tsp) ground cinnamon
°2.5 ml (1/2 tsp) ground nutmeg
°1 ml (1/4 tsp) salt
°4 eggs, separated
°430 ml (1 3/4 cup) brown sugar
°180 ml (3/4 cup) canola oil
°125 ml (1/2 cup) orange juice
°1 liter (4 cups) peeled and grated carrots
°250 ml (1 cup) walnuts, coarsely chopped
°125 ml (1/2 cup) dried currants
°1 package 250 g cream cheese, softened
°30 ml (2 tbsp.) unsalted butter, softened
°750 ml (3 cups) icing sugar
* Methods :
Put the grill at the center of the oven. Preheat the oven to 180°C (350°F). Line the bottom of two 20-cm (8-inch) springform pans with parchment paper. Do not butter the molds.
In a bowl, combine flour, baking powder, baking soda, spices & salt. To book.
In another bowl, beat the egg whites with an electric mixer until frothy. Gradually add 250 ml (1 cup) brown sugar and whisk until the meringue forms stiff peaks. To book.
In another bowl, mix the egg yolks, oil, orange juice and the rest of the brown sugar (180 ml /3/4 cup) using a whisk. Stir in dry ingredients. Using a spatula, fold in the meringue, gently folding in, then the carrots, walnuts and raisins.
Divide the batter into the moulds. Bake for about 1 hour and 10 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool in pans on wire rack. Pass the blade of a knife all around the cakes then unmold.
In a bowl, cream the cheese and butter with an electric mixer. On low speed, gradually beat in the icing sugar until the frosting is smooth and creamy.
Spread the frosting on top of the cakes and layer them on a serving platter.