- 4 eggs
- 1/4 cup sugar
- 3/4 cup sugar
- 1 cup grated raw carrot
- rind of 1 lemon, grated
- juice of 1/2 lemon
- 1/2 cup flour
- 1 tsp. baking powder
- whipped cream
- electric mixer/beater
- mixing bowl
- 2 8 or 9 inch diameter round cake pans
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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