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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