|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).
Serving size: Complete recipe
Calories 4159 Calories from Fat 1263
% Daily Value*
Total Fat 143 g219.8%
Saturated Fat 36.4 g181.9%
Trans Fat 16.5 g
Cholesterol 430.5 mg143.5%
Sodium 2587.8 mg107.8%
Total Carbohydrates 668 g222.7%
Dietary Fiber 22.6 g90.5%
Sugars 321.5 g
Protein 63 g125.9%
Vitamin A 11.7% Vitamin C 11.3%
Calcium 131.9% Iron 130.2%
*Based on a 2000 Calorie diet