"Magic Cakes are all the craze and this is one of my favorites! I have been making all different kinds of Magic Cakes for a few years now. The texture of this cake isn't like a classic Carrot Cake. The bottom layer is like a dense pudding, the middle layer is a delicious custard like layer, and the top layer is a bit crunchy sponge like cake. You can refrigerate for up to 5 days. You can double this recipe to make a 9x13 inch pan, and just adjust the cooking time."

Original is 8 servings

Metric US

I've Tried It

Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

Preheat oven to 325 degrees F. Grease a 9 inch round cake pan.

Step 2

With an electric mixer beat egg whites with lemon juice, until stiff.

Step 3

In another bowl, beat egg yolks with the sugar, 1 tablespoon water and vanilla, until light.

Step 4

Add melted butter, and continue beating for another minute.

Step 5

Add flour, and mix it in.

Step 6

Add carrot puree, gingerbread spice, and lukewarm milk, and beat until well incorporated.

Step 7

Gently fold in beaten egg whites using a spoon or a spatula (do not use mixer for this step).

Step 8

Pour the batter in the prepared baking dish, and bake for roughly 60 minutes or until done (All ovens are different, so start checking at 40 minutes and keep checking until done). The top will be golden brown.

Step 9

The cake will still jiggle in the middle when you take it out, so that's normal. Let it cool completely, then cut into squares, sprinkle with confectionary sugar, and serve (I like to refrigerate mine before eating, then top with chopped walnuts and whipped cream at serving time).