Carrot Fluff

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or baking dish and set aside.

Cook the carrots in boiling salted water until very tender, about 20-25 minutes, then drain thoroughly and mash until smooth.

Combine the mashed carrots, cake meal, melted margarine, sugar, and salt in a large bowl and mix until well blended.

Beat the egg whites in a separate clean bowl until stiff peaks form, about 5-7 minutes of beating.

Lightly beat the egg yolks in a small bowl and stir into the carrot mixture until fully combined.

Gently fold the beaten egg whites into the carrot mixture in two additions, using a spatula to preserve the airiness and lift from the whites.

Pour the batter into the prepared baking dish and spread evenly.

Bake at 350°F for 45 minutes until the top is golden brown and a knife inserted in the center comes out clean.

Remove from the oven and allow to cool for 5 minutes before serving warm.