Contributed by (Recipe adapted from “375 Meatless Recipes: Century 21 Cookbook,” published 1974)

Ingredients

4 Eggs
½ tsp Salt
¼ C hot Water
1 Tbs Lemon juice
1/3 C Oil
½ C Sugar
1 C grated raw Carrot
½ C Orange juice
1 Tbs Orange rind
1 ½ C sifted Whole wheat flour
1 C Coconut
¼ C Sugar
½ C chopped Pecans

Instructions

Separate eggs, putting whites into a small bowl and yolks into a large bowl. Add the salt to the yolks. Beat yolks until thick, adding the hot water while beating. Add the lemon juice to the yolks. Add the oil to the lemon-yolk mixture and beat continuously. Add the sugar gradually and continue beating. Combine the carrots, orange rind, and juice and add alternately with the whole wheat flour, folding gently. Fold in the coconut. Beat the reserved egg whites until stiff, adding sugar. Fold into the batter carefully (use a wire whisk if possible). Sprinkle half the nuts on the bottom of the pan. Pour batter over nuts. Sprinkle remaining nuts on top. Bake at 325° for about 1 hour. Let stand 5 minutes then invert to cool.

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