Ingredients:
Filling:
1 C. Pumpkin puree
1 C. Carrots, grated
1 C. Granulated sugar
4 Eggs
1/2 C. Light cream
Cake:
1 1/2 C. All purpose flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Dried ginger
Icing:
6 Egg whites
2 Tbsp. Granulated sugar
2 C. Vanilla Ice cream
Directions:
1. In a large bowl combine light cream and eggs together. Mix in pumpkin puree, carrots and granulated sugar. Stir with a wire whisk slowly adding dry ingredients to mixture blending together to make a smooth batter
2. Preheat oven to 350 degrees Fahrenheit. Line 2 8"round layer cake pans with greased parchment paper. Pour batter in even amounts into cake pans and bake for 30 minutes or until lightly browned on top
3. Remove cake pans from oven and allow to cool. When cooled remove from pans and set on dinner plates. In a large bowl beat egg whites adding 2 Tablespoons of granulated sugar to unbeaten egg whites. Beat at high speed until stiff peaks form but not dry.
4. Divide ice cream in half and spread first half on top of cake layer leaving a half inch clearance around edge of cake. Lay second cake layer on top of first and spread remaining ice cream on top of cake. Spread beaten egg whites all around the outside of cake and bake in oven at 350 degrees until meringue is lightly browned around the edges and on top of cake.
5. Refrigerate cake and serve when icing is firm enough to cut into wedges.
