1 scant c. shortening
1/2 c. brown sugar
2 eggs, separated
2 c. mashed canned carrots
1 c. flour
1/2 tsp. each: baking soda and baking powder
1 tsp. salt
1 tbsp. water
1 tsp. lemon juice
1 tsp. vanilla

Cream shortening. Add sugar and 2 egg yolks. Add carrots and dry ingredients. Beat slightly. Add other ingredients. Fold in beaten egg whites and put in greased deep casserole. Place in pan of shallow water and bake at 350 degrees for 1 1/2 hours.

For Freezing: Bake 1 hour and freeze. Defrost and heat in pan of water in 350 degree oven for approximately 3/4 of an hour or until heated through.