Ingredients
2 free-range eggs
2 free-range egg whites
2 cups flour
2 cups sugar
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups carrots, peeled and grated
1 (8 oz) can crushed pineapple (reserve juice)
1 cup raisins
½ cup walnuts, chopped
1 cup icing sugar, for glaze
Method
1. Lightly beat together eggs and egg whites.
2. In a separate bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon. Stir to blend.
3. Add beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended.
4. Turn mixture into a 13x9x2 in baking pan, sprayed with non-stick vegetable spray.
5. Bake at 170C/325F/Gas 3 for 35-40 minutes.
6. While cake cools, blend powdered sugar with 2 tbsp reserved pineapple juice. Drizzle over cake.
