Orange-Flavored Carrot Cake
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|White sugar||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Roasted dry sprouts||1⁄2 Cup (8 tbs), chopped|
|Grated carrot||3⁄4 Cup (12 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Baking powder||2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Preheat oven to 350°.
With mixer beat together butter and sugars until light.
Beat in egg yolks, one at a time.
Beat in orange rind, soy sprouts and carrots.
Mix together spices, baking powder, salt and flour.
Add alternately with milk, mixing well.
Beat whites until stiff but not dry.
Fold into batter.
Pour batter into greased 9-inch square pan or 8 x 5-inch loaf pan.
Bake for 40€”45 minutes until cake tests done.
Frost with orange glaze or caramel icing.