|Shortening||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Eggs||2 , separated|
|Carrot||1 1⁄2 Cup (24 tbs), grated|
|Orange rind||1 Teaspoon, grated|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||3 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
Cream shortening, add sugar gradually and cream until light and fluffy.
Add egg yolks and beat well, then stir in grated carrot and orange rind.
Sift flour, baking powder and salt together and add alternately with milk to first mixture.
Beat egg whites until stiff, but not dry, and carefully fold into batter.
Line the bottom of an 8x8x2 inch pan with waxed paper, or grease a 7 inch tube pan; pour in pudding and bake at 350F for 1 hour.
Slice and serve with sunshine sauce.