Carrot Cake


  • 6 eggs, separated
  • 1 cup sugar, divided
  • 1 cup grated carrots
  • 1 tsp lemon juice
  • 1 1/2 cups ground nuts



  • Preheat oven to 350°.
  • Beat egg whites with 1/2 cup sugar until stiff.
  • Mix egg yolks with remaining ingredients thoroughly.
  • Fold in whites.
  • Bake in greased tube pan for 35-40 minutes.
  • Invert over bottle to cool.

Yield: 1 round cake

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