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
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 10|
|Calories from Fat: 336 (44%)|
|Amt Per Serving||% DV|
|Total Fat 37.3g||50 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 42mg||13 %|
|Sodium 685.9mg||24 %|
|Potassium 255mg||7 %|
|Total Carbohydrate 102.7g||30 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 101.9g|
|Protein 7.1g||10 %|
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Calories per serving: 760
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