Now we all know that carrots have many benefits. Most of the benefits of carrots can be attributed to their beta-carotene and fiber content. This root vegetable is also a good source of antioxidant agents. Furthermore, they are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese. Then why not add it to our cake so that we have a cake full of vitamins ans minerals.

Ingredient

• 6 eggs, separated
• 1/ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon grated orange peel
• 2 cups shredded carrots (near about 4 average size carrot)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• 1/2 cup sugar

FROSTING:

• 8 ounce cheese and cream
• 1 tablespoon grated orange peel
• 8 cups confectioners' sugar

Directions

keep egg whites in a bowl at a room temperature 30 minutes.

Preheat oven to 350°. With grease paper line bottoms of three greased 8-in.-square baking pans

Add all the dry ingredients baking powder, flour, sugar, salt and cinnamon.

In a large bowl cream, butter and orange peel and mix them until light and fluffy. Add egg yolks and after each egg yolk you add batter it properly

Now put this wet ingredients into the dry ingredients

Be careful not to overwork the dough. Overworked dough is for a tough cake rather than one that is light and crumbly.

Make sure the cake mix is evenly spread across the entire pan. Bake in the preheated oven for 40 to 50 minutes, then insert a toothpick inserted into the center of the cake if it comes

              out  clean, then it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:

Into an electric beater, or by hand, whip Sugar, cream cheese and melted butter now add zest of one orange. mix until mixture becomes smooth.

To decorate cake with carrot ribbons, use a vegetable peeler to peel one carrot into long ribbon-like strips. Reserve four of the longest strips for sides of cake; roll up remaining strips to make curls for the bow. Arrange long and rolled-up strips on a paper towel-lined baking sheet; let dry 30-45 minutes before placing on cake.