¾ cup butter
2 eggs, separated
½ cup packed brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon mint
Juice of ½ lemon
2 teaspoons water
1 ½ cups grated carrots
1 cup dried black currants
1 cup pine nuts
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cracker meal
1. Using an electric mixer, cream butter, egg yolks, brown sugar, cinnamon, nutmeg, and mint until fluffy. Add lemon juice, water, carrots, currants, and pine nuts; blend thoroughly.
2. Mix flour, baking powder, baking soda, and salt. Add to carrot mixture.
3. Beat egg whites until fluffy. Fold into batter.
4. Grease a 9-inch ring mold or a square cake pan. Sprinkle with cracker meal. Pour in the batter.
5. Bake at 350°F 50 to 55 minutes.
6. Cool on wire rack. Place a serving dish over the top of carrot ring. Invert to unmold.
8 SERVINGS