Spiced Carrot Sponge Cake

• Cake
• 8 ea eggs
• 1.5 cups vegetable oil
• 1 lb 12 oz sugar
• 1 tsp salt
• 1 lb 2 oz bread flour
• 1 tbsp cinnamon
• 2 tsp ground ginger
• 1 tbsp ground nutmeg
• 1 tsp ground mace
• 1.5 tsp baking soda
• .5 tsp baking powder
• 2 lbs carrots, grated
• 5 oz walnuts, toasted and chopped
• Creme Anglaise
• 12 ea egg yolks
• 8 oz sugar
• 1 qt milk
• 1 tbsp vanilla extract
• 2 tbsp ground ginger
• 1 tbsp ground mace
• Italian Buttercream
• 1.5 lb sugar
• .5 cup water
• .5 tsp lemon juice
• 12 ea egg whites
• 2 lb butter
• 2 tsp vanilla

1. For cake - Preheat oven to 350. Whip the eggs until light and frothy on high speed. Reduce speed to medium and gradually add the oil. On low speed, add the sugar and salt.
2. Sift the flour, cinnamon, baking soda and baking powder together and add to the egg mixture. Fold in the carrots and walnuts. Bake at 350 degrees in a regular oven until skewer comes out clean in the middle, about an hour.
3. For creme anglaise - Combine eggs and sugar and beat until thick and light. Scald the milk in a double boiler. With mixer running temper the milk into the egg mixture. Place mixture back on double boiler, stirring constantly, until thick and coats the back of a spoon. Remove from the double boiler and cool.
4. For buttercream - Bring sugar, water and lemon juice to 240 degrees. Whip egg whites on high until fluffy. On medium temper the sugar into the egg whites, whip until the whites are cool. With the paddle on low add the butter in small peices, add vanilla.

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Taken from www.epicurious.com/recipes/member/views/spiced-carrot-sponge-cake-1211210 (may not work)