| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 6 | Servings | |
INGREDIENTS
| 2 | lg | Carrots; shredded |
| 1/2 | c | Oil |
| 2 | Eggs; separated | |
| 1/2 | c | Honey |
| 1 | c | Whole wheat flour |
| 1/2 | ts | Baking powder |
| 1 | ts | Vanilla |
| 3 | ts | Grated lemon rind |
| Handful raisins; optional | ||
| Handful nuts; optional |
INSTRUCTIONS
Combine carrots, oil and honey in a bowl. Add everything else, except the egg whites. Beat egg whites separately, until stiff but not dry, and fold into carrot mixture. Pour into greased loaf pan; bake 35 min at 350F. NOTES: I usually double the recipe and bake it in a bundt pan (increasing baking time to 45 min, or so). I also make it into muffins, reducing the baking time to 20-25 min. This freezes well. Posted to JEWISH-FOOD digest V97 #250 by jchavelh@notes.cc.bellcore.com on Sep 17, 1997
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