Carrot Angel Food Cake with Cream Cheese Glaze

I combined my husbands two favorite cakes for his birthday this year!











Cake:

15 large egg whites( or 12 jumbo)
1 1/2 tsp cream of tartar
1 1/2 cups sugar, divided
1 tsp vanilla
1 cup sifted flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
3 large carrots, shredded


Glaze:
4 oz cream cheese
1/2 cup powdered sugar
1 tsp lemon juice
1/2 tsp vanilla
Milk to thin

Chopped Pecans to taste

Cake:

Preheat oven to 350
Separate your eggs while they are cold but allow them to come to room temp before whipping.

Beat egg whites with cream of tartar at high speed until soft peaks form. Slowly add 3/4 c sugar, beating until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in flavoring.


Sift flour, remaining 3/4 cup sugar, cinnamon, nutmeg, allspice and salt together in another bowl.

Then gently fold flour mixture into egg whites 1/2 c at a time. Stirring very gently until just combined.

Add shredded carrots and stir again, still very gently.

Pour into ungreased tube pan and cut with butter knife to remove air bubbles.

Bake in preheated  oven for 45-55 minutes, until it springs back when lightly touched. Invert entire pan(I put a bottle in the hole of the center tube and stand it on that) and cool completely.














Take it off the bottle, Run a knife around the edge of the pan and invert again giving it a firm tap onto a large platter.

Glaze:

Beat the cream cheese until soft and creamy, add sugar, lemon and vanilla and beat again until you get a smooth consistency. Add enough milk to get to your preferred consistency .

Gently drizzle the glaze over the cake. Top with chopped pecans.