i experiment regularly

Ages ago, i learn how to make the Greek nut cake, known as Karidopida.
I was fascinated by it because the base was not flour, but egg.
I thought, i could do other things with this base and so my first attempt was corn bread, removing the flour and adding corn meal (either finely ground or course ground) with great success.

The base is very light (because  of whipped eggs) and so was the corn bread.

I began looking for other applications and was asked to bring a carrot cake to a dinner yesterday...
I always think of carrot cake as too sweet and too dense and not enough flavor.
I experimented.
it was a success!

Carrot Karidopida

A Greek twist on a classic

The cake ·       8 eggs, separated ·       1 cup brown sugar ·       1/4 teaspoon cinnamon ·       1/4 teaspoon allspice ·       1/4 teaspoon ground clove ·       1/8 teaspoon cream of tarter ·       2 teaspoons baking powder ·       1/8 teaspoon salt ·       1/2 cup raisins, rehydrated ·       1 cup unbleached flour ·       1 cup raw carrots, shredded ·       1/2 cup ground Walnuts

Frosting ·       2 cups powdered sugar ·       2 tablespoons soft butter ·       8 oz cream cheese, softened ·       1 teaspoon orange extract

Frosting

using the paddle attachment, mix butter and cream cheese

add powdered sugar in 4 part increments

add orange extract

Cake

Use a whisk attachment on a mixer first

beat egg whites with cream of tarter on high and set aside

beat egg yokes until thick and then add spices, sugar and salt and continue to mix

separately, mix baking powder with the flour

Change the paddle from the whisk to a beat bar and reduce the speed of the mixer

slowly add the flour mixture to the egg yoke mixture

When mixed remove from the mixer and fold in the egg whites

Fold in the carrots, nuts and raisins

Pour into a 9 x 12 greased cake pan

Cook at 350 F for 40 minutes

Remove from the oven and cool in the refrigerator for 10 minutes before topping

Serve cool