Swiss Carrot Cake
2/3 cup grated carrots (firmly packed)
1-2/3 cups almonds (finely chopped)
3/4 cup fine dry bread crumbs
1/2 tsp. cinnamon
1/4 tsp. cloves
6 eggs - separated
1-1/4 cups sugar
rind and juice of one lemon
Mix carrots, bread crumbs, spices together in a large mixing bowl. Beat egg yolks, sugar, lemon rind and juice until thick and creamy. Beat egg whites till stiff. Stir egg yolk mixture. Fold in stiffly beaten egg whites in gently until all white patches disappear. Pour into pan. Bake 40 to 60 minutes. Cool, remove from pan. This cake tastes even better when mellowed 2 or 3 days. Glaze top if desired with this mixture: 2 cups confectioners sugar, 4 to 4-1/2 tbsp. water. 1 tsp. lemon extract.
Tube pan should be greased and sprinkled with additional bread crumbs (as you do with flour) and bake; in oven at 350 F.
