Carrot and Walnut Cake

Pretty good, but it seems to me that betting the egg whites separately doesn't really add anything.

• Nice is that it uses an extra egg white, using up one from the freezer (where they seem to accumulate).
• Sift together the flour, etc.? No thanks, a nice stir will do fine.
• I used 200g sucre de canne (a natural brown sugar) instead of 270g white (caster) sugar. Ed thought this was fine. I thought it was a just a bit undersweet for a cake, so might use 210g or 220g if I make this again.
• An 8in layer cake pan works fine. This really isn't a cake that needs a springform pan. Lining the pan with a circle of waxed paper is nice, of course.
• Interesting icing, with a high ratio of cream cheese to butter and honey used in addition to the powdered sugar.