In small bowl beat egg yolks until light (at least 5 minutes). Gradually add sugar, beating until thick and lemon colored (at least 5 minutes longer). Blend in walnuts, carrots and vanilla; stir in matzo meal. Beat egg whites to stiff peaks. Fold some of egg whites into matzo mixture to lighten it; then fold matzo mixture into egg whites. Turn batter into an ungreased 8 or 8 1/2 inch spring form pan. Bake at 350 degrees for about 45 to 50 minutes or until cake tests done. Posted to JEWISH-FOOD digest by "Heardy VanOver" on Apr 5, 1998