DIRECTIONS:

1. Preheat oven to 325. Place egg whites and salt in a large bowl. With a mixer on high, beat the egg whites until they are fluffy and cling to the bowl when tilted (about 2 mins).

2. In another large bowl, whisk the yogurt, sour cream, cocoa, brown sugar, carrot puree, flour and vailla. With a rubber spatula, fold in the egg whites in 3 batches. Pour the batter over the crust and smooth with a rubber spatula.

4. Bake until the edges are slightly browned but the center is still soft and wobbles – 30-40 minutes. Allow to cool, then chill for at least 2 hours before serving.