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Ruth Wilk's Nut-Carrot Cake

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“From my Mom's kitchen (1956). Wonderful, moist and the quintessential lush carrot cake. Not for dieters but a memory from a very special Mom.”
READY IN:
1hr 5mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease pan and sprinkle pan with flour.
  3. Combine all ingredients except the eggs and mix well.
  4. Beat yolks well and mix with ingredients and then beat egg whites until stiff and fold gently into mixture.
  5. Bake 40 - 50 minutes.

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