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1 cup grated carrots
6 egg yolks
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup shredded coconut
1/4 cup milk
Sugar substitute to equal 1 1/4 cup sugar
Blend carrots and coconut together. Mix in vanilla and milk. Gently blend in sugar substitute. Beat egg yolks with salt and fold into first mixture. Let batter stand for about 20 minutes. Beat egg whites until stiff and fold into standing batter. Bake cake in 350 degree oven for 45 to 55 minutes or until done. | 