1 scant c. Crisco
1/2 c. brown sugar
2 eggs, separated
2 c. mashed cooked carrots
1 c. flour
1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 tbsp. water
1 tbsp. lemon juice
1 tsp. vanilla

Cream shortening; add brown sugar, cream together. Beat in one egg yolk; add mashed carrots. Mix in all dry ingredients; add water, lemon juice and vanilla. Beat egg whites till peaks form. Fold in beaten whites. Pour into greased 2 quart casserole. Set casserole in pan of water and bake at 350 degrees for 1 hour and 15 minutes. Test with knife for doneness. Can be frozen or reheated.