Gluten Free Pumpkin Carrot Cake

1

Whisk some pumpkin puree, water, vegetable oil and egg yolks in a large mixing bowl until smooth.

2

Add some flour, sugar, meringue powder, cinnamn, ginger, salt and stir into the mixture.

3

Stir in some grated carrot.

4

Whip some egg whites until peaks are formed.

5

Fold the egg whites into the batter in two additions.

6

Scrape the batter into a greased and floured bundt pan.

7

Bake the cake for 50 to 60 minutes or until tooth pick inserted in center comes out clean.

8

Remove from oven and cool cake in the pan.

9

When cooled use an orange peeler or skewer to slightly loosen in a few spots before inverting onto serving tray.

10

Frost as desired.

11

Serve and enjoy!