|Shortening||125 Milliliter (1/2 Cup)|
|Granulated sugar||300 Milliliter (1 1/4 Cups)|
|Eggs||2 , separated|
|Grated carrot||375 Milliliter (1 1/2 Cups)|
|Grated orange rind||1 Teaspoon|
|All purpose flour||425 Milliliter (1 3/4 Cups)|
|Baking powder||3 Teaspoon|
|Milk||75 Milliliter (1/3 Cup)|
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 a square cake pan with waxed paper, or grease a tube pan; pour in pudding and bake for 1 hour at 350F (180C).