'2 cups of all-purpose flour'
'2 teaspoons of active dry yeast'
'1 teaspoon of salt'
'3/4 cup of unsalted butter or margarine'
'1 1/2 cups of grated carrots'
'4 large egg whites'
'1 cup of cooked and mashed sweet potatoes'
'1 tablespoon of vanilla extract'
'1/2 cup of milk'
'1 cup of chopped pecans'
'4 large egg yolks'
'1/2 cup of all-purpose flour'
'2 cups of all-purpose flour'
'2 teaspoons of active dry yeast'
'1 teaspoon of salt'
'3/4 cup of unsalted butter or margarine'
'1 1/2 cups of grated carrots'
'4 large egg whites'
'1 cup of cooked and mashed sweet potatoes'
'1 tablespoon of vanilla extract'
'1/2 cup of milk'
'1 cup of chopped pecans'
'4 large egg yolks'
'1/2 cup of all-purpose flour'
'Sift together the flour, salt, and yeast
Set aside.'
'Reserve.'
'Beat the butter and sugar until light and fluffy
Beat in the egg whites one at a time.'
'Add the sweet potatoes and vanilla extract.'
'Alternate adding the milk and the flour mixture to the wet ingredients.'
'Fold in the chopped pecans.'
'Beat the egg yolks until stiff and fold into the batter.'
'Pour the batter into a greased 28 cm diameter cake pan
Bake at moderate heat (150°C) for approximately 1 hour and 15 minutes
If desired, top with your preferred frosting.'
