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Carrot Torte




Separate the eggs into 2 containers--the whites in one and the yolks in another. Beat the whites until stiff. Beat in 1/4 cup sugar. Set aside. Without washing the beater, beat the yolks until thick and lemon-colored. Beat in 3/4 cup sugar.

To the container with the yolk, add 1 cup grated raw carrot, grated rind of lemon, juice of 1/2 lemon, 1/2 cup flour, and 1 tsp. baking powder. Fold in the beaten egg whites. Bake in 2 cake pans for 40 min at 350 degrees. Cool.

Layer the 2 cakes with whipped cream in the middle and on the outside.

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