Sift the flour, baking soda, baking powder, salt and spices together.
Combine the butter, oil, brown sugar, and egg yolks in a food processor.
Blend well. Add the carrots, lemon juice, and rind, and blend once again.
Incorporate the flour mixture. Remove batter to a large bowl. Beat the egg
whites until stiff and fold into the batter.
Pour into a 4 1/2-cup greased ring mold or an 8 1/2 x 11-inch baking pan.
Place in refrigerator overnight. Remove from refrigerator and allow to
stand at room temperature for 1/2 hour prior to baking.
Bake at 350°F for 45 to 60 minutes. Test with a toothpick at 45 minutes.
This may be frozen unbaked. When ready to bake, remove from freezer and
allow to stand at room temperature for about 1 hour before baking. It may
be necessary to allow additional time for baking if not thawed completely.
Yield: 6 to 8 servings.
From: Grandma Doralee Patinkin's Jewish Family Cookbook by Doralee Patinkin
Rubin. ISBN 0-312-16856-X.
NOTES : This is an old family favorite, served at almost every holiday
meal, or any other time during the year. The children love it.
Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook
Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Feb
06, 1998
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