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Passover Carrot Nut Cake


6 eggs, separate
1 c. sugar
1 c. ground walnuts
1 c. ground carrots
1 tsp. vanilla
3/4 c. matzo cake meal
1/2 tsp. cinnamon


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.

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