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Quick and Easy Carrot Cake Recipe

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This recipe for Quick and Easy Carrot Cake, by , is from Family Recipes From Bea And Mildred, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Soshie Carson

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Cooked Carrots, Chilled and Grated
1 lb. Blanched Almonds, Chopped Fine
8 Eggs, Separated
2 cups Sugar
1 tablespoon Grated Rind from Large Orange

Directions:
Directions:
No Baking Powder or Flour called for.

Beat egg yolks until very thick and light and gradually beat in sugar and orange rind. Add carrots and almonds, mix well. Beat egg whites very stiff and fold into yolk mixture last. Pour into buttered spring form pan and bake in preheated 375 F oven for 45-50 minutes. Cool on rack. If desired, cover entire cake with whipped cream and chill several hours.

 

 

 

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