Hi Allen MI,
I agree about the whipping of egg whites, it does introduce air,which is great for some cakes, but for this certain carrot cake, you just beat in the whole eggs,the texture of the cake is a moist soft cake, and the carrots give it the moisture needed,but as I told
Alix, it is O.K. to add a little milk to make up for a dry carrot.. give it a try and make one, you will see what I mean...how delicious it is.....
Have a good day
the baker...
VIV...