Carrot-Nut Cake

• 1 c. sifted all-purpose flour
• 2 tsp. baking powder
• 1/8 tsp. salt
• 1/2 c. vegetable shortening
• 1 c. sugar
• 3 eggs, separated
• 1 c. carrots, shredded
• 1/2 c. finely chopped walnuts
• 2 Tbsp. orange juice
• 1 tsp. lemon juice

1. Grease and flour tube pan.
2. Sift flour, baking powder and salt.
3. Beat shortening, sugar and egg yolks in large bowl at high speed for 3 minutes.
4. Finish mixing by hand.
5. Stir in carrots, walnuts, orange and lemon juices.
6. Stir in flour mixture a little at a time.
7. Beat egg whites in small mixer bowl until soft peaks form.
8. Fold into batter.
9. Spoon into pan and spread evenly.
10. Bake at 350u0b0 for 45 minutes to 1 hour.
11. Cake should be light golden. Dust with powdered sugar.

flour, baking powder, salt, vegetable shortening, sugar, eggs, carrots, walnuts, orange juice, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441357 (may not work)