Savory Carrot Soufflé Cake (Aka Carrot Kugel)

• 1 cup (8 oz) softened butter
• 1/2 cup brown sugar
• 2 large eggs, separated
• 1 tablespoon cold water
• 1 tablespoon lemon juice
• 1 cup (2 small 4 oz. jars) baby food carrots
• 1 1/2 teaspoons vanilla
• 1 1/4 cups flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 pinch ground nutmeg

1. Butter a 2 qt ring mold/Bundt pan very well. Preheat oven to 350.
2. With an electric mixer, cream the butter and sugar in a large bowl. Beat in the egg yolks, then the water, lemon juice, carrot puree and vanilla.
3. In a separate bowl, sift or whisk together the flour, salt, baking powder and soda, ginger and nutmeg. Add to the wet mixture and blend well.
4. Beat the egg whites to form peaks, and fold them into the other ingredients. Try not to deflate too much - it's okay if some small white streaks remain.
5. Pour into the prepared pan and bake for 35-40 minutes, just until a toothpick inserted in the center comes out clean and the top is lightly brown. Unmold onto a platter. Serve hot.

butter, brown sugar, eggs, cold water, lemon juice, baby food carrots, vanilla, flour, kosher salt, baking powder, baking soda, ground ginger, ground nutmeg

Taken from food52.com/recipes/47852-savory-carrot-souffle-cake-aka-carrot-kugel (may not work)