1 1/2 cup butter or margarine
1/2 cup brown sugar
4 eggs separated
3 cups carrots, grated (1 pound)
2 tbs cold water
2 tbs lemon juice
2 cups flour
3/4 teaspoon ground cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1/4 cup bread crumbs
Cream margarine and sugar.
Add yolks - beat till thick.
Add carrots, water, lemon, flour, baking powder, baking soda, cinnamon - mix.
Beat stiff whites - fold into mix.
Oil 3 quart ring mold - dust with crumbs.
Bake at 350 for 40 minutes, serves 6-8
Continue baking till tester inserted near center comes out clean.
Cool carrot ring in pan on rack 15 minutes.
Turn ring out onto platter and serve warm.
Can be made 1 day ahead.
Cover with cake dome and let stand at room temperature.
Rewarm in 350°F oven 10 minutes before serving.