Carrot Cake

Recipe Ingredients

9		Egg yolks
1 3/4 cups	346g / 12oz	Sugar
1 1/2 cups	165g / 5.8oz	Finely mashed cooked carrots
1 tablespoon	15ml	Grated orange rind
1 tablespoon	15ml	Brandy
2 1/2 cups	365g / 12oz	Ground almonds
9		Egg whites - stiffly beaten

Recipe Instructions

Beat the egg yolks; gradually add the sugar, beating until thick. Stir in the carrots, orange rind, brandy and almonds. Fold in the egg whites thoroughly. Turn into a greased 9-inch spring form pan.

Bake in a 325 degree oven 50 minutes. Cool and remove sides of pan.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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