| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Parve, Kugels | 10 | Servings |
INGREDIENTS
| 1 | c | Margarine |
| 2 | c | Brown sugar |
| 2 | Egg yolk | |
| 1 | c | Carrot; grated |
| 1 | tb | Water |
| 1 | ts | Vanilla |
| 1 1/4 | c | Flour ; sift |
| 1 | ts | Baking powder; sift |
| 1 | ts | Baking soda; sift |
| 2 | Egg whites; beaten stiff |
INSTRUCTIONS
Cream together egg yolk (or egg beaters) margaine, sugar, carrot, water, and vanilla. Add dry ingredients, fold in egg whites. (no egg whites if using egg beaters) Generously grease and flour 10" springform pan or 9x13. Pour batter into pan and bake 1 hour at 350 degrees. Notes: ok to substitute egg beaters for eggs, use as yolks can substitute matza cake meal for flour Serving Ideas: a Rosh Hashonah tradition Recipe by: Bubbie Posted to JEWISH-FOOD digest by Lorrin Lewis <lorrin@ix.netcom.com> on Aug 02, 1998, converted by MM_Buster v2.0l.
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