Preheat the oven to 170 degrees (top / bottom heat).
Grate the carrots very finely. Separate eggs. Beat egg whites with 75 g sugar until very stiff. Mix the egg yolks with the remaining 75 g sugar until the sugar has dissolved. Now add all the other ingredients to the egg cream and stir. Finally, carefully fold in the egg whites. Put the dough in a greased baking pan (26 cm) and bake for about 60 minutes. Dust the cooled cake with icing sugar as desired.