1 cup sifted all-purpose flour
1 cup butter, softened
2 cups white sugar
1 cup quick-setting egg white
1 teaspoon baking soda
1 cup raisins
1 cup chopped carrots
1 1/2 cups crushed ice
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream and sugar until light and fluffy. Combine the egg white, 1 teaspoon of baking soda, and 1 cup of dried carrots. Beat in the flour mixture all at once. Fill a 3 inch springform pan with water 2/3 full.
Bake for 8 to 10 minutes in the preheated oven, until a toothpick inserted into the middle comes out clean. Cool 15 minutes in the pan on a wire rack. Cool completely before storing in the refrigerator.