1.  Mix:
300 g grated carrot
250 g ground almonds
80 g bread crumbs
1/2 tsp baking powder
1/2 tsp cinammon
zest of two oranges

2.  In a separate bowl, beat until creamy:
5 egg yolks
4 tsp water
150 g sugar
1 tsp vanilla

3.  Beat 5 egg whites together with 1/4 tsp salt until stiff

4.  Mix 1 and 2 together and fold into 3

5.  Bake in a big, well greased cake tin for an hour or so at 170 degrees.