Carrot Cake
A classic carrot cake with walnuts, made by separating eggs for a light and fluffy texture. Baked at 350°F.
dessertcakevegetarianpareve
The Original
Processed by Claude
Ingredients
- ●6 eggs
- ●1/2 lb (225g) ground walnuts
- ●2 glasses (480ml) grated carrots
- ●3/4 cup (180ml) oil
- ●1 1/2 cups (360ml) sugar
- ●2 cups (480ml) flour
- ●2 tsp (10ml) baking powder
- ●1/2 tsp (3ml) baking soda
Instructions
- 1
Separate eggs. Beat whites until foamy.
- 2
Beat yolks, add sugar and oil.
- 3
Then add whites.
- 4
Then add remaining ingredients.
- 5
Bake 1/2 to 1 hour at 350°F (175°C).