Passover Carrot-Nut Cake

• 6 egg yolks
• 1 c. sugar
• 1 c. ground walnuts
• 1 c. ground carrots
• 1 tsp. vanilla
• 3/4 c. matzo cake meal
• 6 egg whites
• powdered sugar

1. Grind carrots and walnuts with the fine blade of a food grinder or use a food processor.
2. In a small mixer bowl, beat egg yolks until light (about 5 minutes); gradually add 1 cup sugar, beating until thick and lemon colored (about 5 minutes longer). Blend in walnuts, carrots and vanilla; stir in matzo meal.
3. Wash beaters thoroughly.
4. In a large mixer bowl, beat egg whites to stiff peaks (tips stand straight).
5. Fold some of the egg whites into matzo mixture to lighten, then fold matzo mixture into egg whites.
6. Turn batter into ungreased 8 or 8 1/2-inch springform pan.
7. Bake in a 350u0b0 oven for 40 to 50 minutes or until tests done.
8. Good for Seder meal.

egg yolks, sugar, ground walnuts, ground carrots, vanilla, matzo cake meal, egg whites, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=341097 (may not work)