6 eggs, separated
1 c. sugar
1 tsp. lemon juice
1/2 lb. carrots, grated (2 c.)
1/2 lb. pecans, grated (2 c.)
1 tsp. cinnamon
3 oz. brandy or whiskey
Whipped cream

Beat egg whites until stiff and set aside. Beat yolks and sugar together; add all other ingredients, except whipped cream. Fold mixture into stiffly beaten egg whites. Bake in moderate oven at 325 degrees for 45 to 55 minutes in a 12" springform pan. Cool and place in refrigerator. Ice with whipped cream. Serves 10 to 12 people. May be prepared in advance and frozen without the whipped cream. This is a good cake for Passover.