Title: Passover Carrot-Nut Cake
Categories: None
Yield: 1 Servings

6 Eggs; separate
1 c Sugar
1 c Ground walnuts
1 c Ground carrots
1 ts Vanilla
3/4 c Matzo cake meal
1/2 ts Cinnamon

In small bowl beat egg yolks until light (at least 5 minutes). Gradually
add sugar, beating until thick and lemon colored (at least 5 minutes
longer). Blend in walnuts, carrots and vanilla; stir in matzo meal. Beat
egg whites to stiff peaks. Fold some of egg whites into matzo mixture to
lighten it; then fold matzo mixture into egg whites. Turn batter into an
ungreased 8 or 8 1/2 inch spring form pan. Bake at 350 degrees for about 45
to 50 minutes or until cake tests done.

Posted to JEWISH-FOOD digest by "Heardy VanOver" on
Apr 5, 1998