method

1. Preheat the oven to 350 F. Grease a 10-cup bundt pan well and dust thoroughly with flour, tapping out any excess.
2. In a large mixing bowl, whisk the pumpkin purée, carrot juice (or apple juice or water), vegetable oil and egg yolks until smooth.
3. In a separate bowl, sift the flour, sugar, baking powder, cinnamon, ginger and salt and stir this into the pumpkin mixture. Stir in the grated carrot.
4. Whip the reserved 7 egg whites until they hold a medium peak (they stand up with just a little curl when beaters are lifted) and fold them into the batter in 2 additions. Scrape the batter into the prepared pan (the batter will be fluid) and bake for 50 to 60 minutes, until a tester inserted in the centre of the cake comes out clean. IMPORTANT: Cool the cake upside down on a cooling rack until completely cooled. To remove the cake, insert a skewer in just a few places at the outside edge and at the centre tube to loosen slightly, then tap the cake out.
5. For the glaze, beat the cream cheese, icing sugar and vanilla until smooth. Switch to a whisk and add the milk a tablespoon at a time, until a glaze consistency is achieved – the glaze should be able to cascade over the bundt cake without being runny. Pour the glaze over the cake and spread gently to coax it a little over the sides. Sprinkle with cinnamon. Chill the cake until ready to serve.

The cake will keep, refrigerated, for up to 3 days. Alternatively, an unglazed cake can be stored, wrapped, at room temperature for 3 days, and dusted with icing sugar before serving.