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Sour Cream Carrot Cake V Recipe

Ingredients

3 egg whites

2 teaspoons white sugar

1 cup vegetable oil

2 cups carrots, diced

1 cup white sugar

1 cup margarine

3 cups chopped celery

2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.

In a large bowl, beat egg whites until foamy. Mix in sugar, oil, carrots, white sugar, margarine, and celery. Mix until well blended. Fold in walnuts and orange zest. Spread evenly into prepared pans.

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, cover, and cut into squares.

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Comments

mulkguddun writes:

⭐ ⭐ ⭐ ⭐ ⭐

It is a great cake to prepare for breakfast since you can barely taste the starches (I always add cornstarch next time). I stuck to the recipe, and there was quite a batter-cream consistency. I was worried that the Plain Graham would ruin the flavor of the cake, but turned out quite fine. Next time, I'd like to try broiling the chopped onions in a pan before gluing the onion, but I was afraid of burning the delicate garnish. Besides, the lemon makes this cake more intriguing. Perhaps adding extra eggs would improve the recipe--I tried baking this with only 2 eggs, and even then I found it sweeter still. Besides, it's not uncommon for egg-lovers to complain that the predominant flavor of Mrs. Dash is bitter, so maybe I should concentrate on the sweetness of the coconut or angelica milk.