Ruth Wilk's Nut-Carrot Cake

From my Mom's kitchen (1956). Wonderful, moist and the quintessential lush carrot cake. Not for dieters but a memory from a very special Mom.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 3  cups flour
• 3  cups sugar
• 1 1⁄2 cups  oil
• 6  teaspoons baking powder
• 3  tablespoons vanilla
• 6  grated carrots
• 1  lb walnuts
• 9  eggs, separated

Directions

1. Preheat oven to 350 degrees.
2. Grease pan and sprinkle pan with flour.
3. Combine all ingredients except the eggs and mix well.
4. Beat yolks well and mix with ingredients and then beat egg whites until stiff and fold gently into mixture.
5. Bake 40 - 50 minutes.