|Sugar||1 3⁄4 Cup (28 tbs)|
|Cooked carrots||1 1⁄2 Cup (24 tbs), finely mashed|
|Grated orange rind||1 Tablespoon|
|Ground almonds||2 1⁄2 Cup (40 tbs)|
|Egg whites||9 , stiffly beaten|
1 Preheat the oven to 325°F.
2 Lightly grease a 9-inch spring form pan.
3 In a bowl, beat the egg yolks.
4 Gradually add in the sugar, beating until thick.
5 Stir in the carrots, orange rind, brandy and almonds.
6 Gently fold in the egg whites until combined well.
7 Transfer to the prepared pan.
8 Bake for 50 minutes.
9 Allow to cool and carefully remove the sides of pan.
10 put cream on it and then Cut and serve.
Serving size: Complete recipe
Calories 2457 Calories from Fat 651
% Daily Value*
Total Fat 72 g111.2%
Saturated Fat 12.9 g64.5%
Trans Fat 0 g
Cholesterol 1665.8 mg555.3%
Sodium 498.4 mg20.8%
Total Carbohydrates 386 g128.7%
Dietary Fiber 12.4 g49.5%
Sugars 352.3 g
Protein 66 g131.1%
Vitamin A 40.2% Vitamin C 34%
Calcium 22% Iron 22.5%
*Based on a 2000 Calorie diet