8 oz. sugar
8 oz. almonds, ground
8 oz. grated carrots
2 tbsp. juice and 1 tsp. rind of lemon
5 eggs, separated
1 to 2 tbsp. rum or Kirsch
1 to 2 tbsp. cornstarch

Beat sugar and egg yolks well (1/2 hour by hand or 5 minutes with electric beater). Add carrots and beat again well. Add rest of ingredients and mix well.

Beat egg whites until stiff and add to batter. Pour into well-greased and floured baking pan (spring form). Bake in moderate oven (350-400 degrees) for 1 hour.