CARROT TORTE
Steps:
- Preheat oven to 325. Butter and flour 9 or 10" springform pan. Beat yolks until pale and thick. Slowly add sugar and beat until smooth. Stir in carrots, lemon rind, lemon juice, flour and baking powder. Mix well. Beat whites separately until foamy; add salt, beat until stiff and not dry. Gently stir 1/3 of whites into batter and fold in remaining whites. Spread in pan and bake 30-40 minutes or until toothpick inserted clean. Run knife around edge and remove rim. Let cool. Sprinkle top with confectioners' sugar (sifted through strainer)
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