6 grated carrots
2/3 c. brown sugar
1 1/3 c. flour
1 stick butter
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3 eggs, separated
1 tbsp. lemon juice
1 tbsp. cold water

Grate carrots and set aside. Melt butter. Cream together in bowl butter, sugar and yolks. Mix well and add grated carrots. Add all dry ingredients. Add water and lemon juice. Mix well. Beat whites until stiff. Fold into carrots mixture. Grease small souffle dish. Bake at 350 degrees for 1 hour.