12 eggs, separated
1 c. finely grated carrots
2 c. sugar
2 c. fine plain unseasoned breadcrumbs
2 c. finely chopped walnuts or pecans

Beat egg yolks until light and fluffy. Add sugar slowly and blend well. Then add nuts, breadcrumbs, and grated carrots. Beat egg whites until stiff. Fold into other batter mix. Pour mixture into a lightly greased and floured cake pan.

Bake in preheated 350°F oven for about one hour.

When done, keep out of draft.

Cool cake completely. Cut in half; fill and top with freshly whipped cream. Serve.