| 6 eggs, separated | 1 Tblsp grated orange rind |
| 1 cup sugar | 1 Tblsp brandy |
| 12 oz carrots, cooked & pureed | 1 3/4 cups ground almonds |
| In medium-sized bowl, beat egg yolks until they begin to thicken. Gradually add sugar and continue beating until thick and creamy. Add carrot puree, orange rind, brandy and almonds and stir to mix thoroughly. In large bowl, beat egg whites until stiff. Fold into carrot mixture. Pour into greased 9-inch loose-bottomed cake tin. Bake at 325 degrees for 50 minutes. Cook 15 minutes before removing from tin. |