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Name: Spicy Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 c Carrot puree (see recipe at; 2 tb Orange juice of liquer; 1/4 c Matzoh cake meal; 1/4 ts Nutmeg; Vegetable shortening for the; 1 1/2 c Sugar; 1/4 c Matzoh meal; 1 ts Vamilla; 1 pn Salt; 6 Eggs separated; 1/4 ts Ginger; 1/4 ts Allspice; 1 1/4 c (~ 6oz) ground toasted; 1 ts Cinamon; 1 Lemon, Zest of, finely

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INGREDIENTS

1 c Carrot puree (see recipe at
2 tb Orange juice of liquer
1/4 c Matzoh cake meal
1/4 ts Nutmeg
Vegetable shortening for the
1 1/2 c Sugar
1/4 c Matzoh meal
1 ts Vamilla
1 pn Salt
6 Eggs ; separated
1/4 ts Ginger
1/4 ts Allspice
1 1/4 c (~ 6oz) ground toasted
1 ts Cinamon
1 Lemon, Zest of, finely

Servings

INSTRUCTIONS

(source: Washington Post, march 31, 1993, food section) Lightly grease and line with baking parchment a 10-inch springform pan and set aside. Beat the egg-yolkes unti lthey pale, slowly add the sugar unti lmixture thickens. Blend in vanilla orange juice/liquer, both matzoh meals, ground nuts, spices andlemon zest. whip the egg whites with teh pinch of salt until foamy. Increase the speed adn whip unti lsoft bur firm peaks form. Stir carrot pureeinto egg yolk mixture, then fold 1.3 of the beatn egg whites into yolk mixture to lighen it. In two more additions, fold remaining wites gently into batter. Spoon into prepared pan. place cake in a preheated 350-degree oven an dimmediately recure heat to 325 degrees. Make unti cakae springs back when lightly presse, 50 minutes to an hour. ~---> carrot puree: boil 4-6 medium carots in water. Once they are tender, process them in a food mill or mash well with fork. set aside. per erving 306 cal, 9 gm prot. 41 gm carbs, 14 gm fat (not bad:), 2 gm sat.fat, 164 mg chol, 54 mgsodium. Posted to rec.food.recipes by "Joel W./Mirjam D." on Mar 10, 1994.

NOTES

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Spicy Carrot Cake

1 c Carrot puree (see recipe at
2 tb Orange juice of liquer
1/4 c Matzoh cake meal
1/4 ts Nutmeg
 Vegetable shortening for the
1 1/2 c Sugar
1/4 c Matzoh meal
1 ts Vamilla
1 pn Salt
6 Eggs separated
1/4 ts Ginger
1/4 ts Allspice
1 1/4 c (~ 6oz) ground toasted
1 ts Cinamon
1 Lemon, Zest of, finely

(source: Washington Post, march 31, 1993, food section)    Lightly grease and line with baking parchment a 10-inch springform pan and  set aside.    Beat the egg-yolkes unti lthey pale, slowly add the sugar unti lmixture  thickens. Blend in vanilla orange juice/liquer, both matzoh meals, ground  nuts, spices andlemon zest.    whip the egg whites with teh pinch of salt until foamy. Increase the speed  adn whip unti lsoft bur firm peaks form. Stir carrot pureeinto egg yolk  mixture, then fold 1.3 of the beatn egg whites into yolk mixture to lighen  it. In two more additions, fold remaining wites gently into batter. Spoon  into prepared pan.    place cake in a preheated 350-degree oven an dimmediately recure heat to  325 degrees. Make unti cakae springs back when lightly presse, 50 minutes  to an hour.    ~---> carrot puree: boil 4-6 medium carots in water. Once they are tender,  process them in a food mill or mash well with fork. set aside.    per erving 306 cal, 9 gm prot. 41 gm carbs, 14 gm fat (not bad:), 2 gm  sat.fat, 164 mg chol, 54 mgsodium.    Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@brachot.jct.ac.il>  on Mar 10, 1994.

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Nutrition

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Serving Size: 1 Serving (252g)
Recipe Makes: 10 -12 servi

Calories: 608
Calories from Fat: 136 (22%)

Amt Per Serving		% DV

	Total Fat 15.1g	20 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2.1g
Cholesterol 634.5mg		195 %
Sodium 210.3mg		7 %
Potassium 218.6mg		6 %
Total Carbohydrate 100.9g		30 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 100.3g
Protein 20g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 608

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