Peel the carrots and cook them in boiling water, then drain well and mash them.
Separate the whites from the yolks and whip them.
Mix the yolks with the ricotta cheese and the sugar. Add the whipped whites, all-purpose flour, mashed carrots and baking powder.
Pour in a buttered baking pan and bake in preheated 180° C (356 F) oven 40 minutes.
Carrot Cake
250g ricotta cheese
250g all-purpose flour
5 carrots
3 eggs
160g sugar
15g baking powder