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"
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|Serving Size: 1 Serving (999g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1336 (30%)|
|Amt Per Serving||% DV|
|Total Fat 148.5g||198 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 106.7g|
|Cholesterol 0mg||0 %|
|Sodium 8.5mg||0 %|
|Potassium 1205.4mg||32 %|
|Total Carbohydrate 773.8g||228 %|
|Dietary Fiber 21.4g||86 %|
|Sugars, other 752.4g|
|Protein 51g||73 %|
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Calories per serving: 4469
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