Peel the carrots and cut them into pieces.
Cook the carrots in water until very soft.
Drain and allow the carrots to cool completely.
In a large bowl, combine the flour, sugar, vegetable oil and baking powder.
Separate the eggs and add the four egg yolks to the batter.
Blend the cooled carrots until smooth and add the carrot purée to the batter.
Beat the four egg whites until stiff.
Gently fold the whipped egg whites into the carrot batter.
Pour the batter into a prepared cake pan.
Bake in a preheated oven at 375°F (190°C) for about 30 minutes.
Bake in a preheated oven at 375°F (190°C) for about 30 minutes.
Dust generously with powdered sugar before serving.