2 cups grated carrots
1 cup sugar
4 eggs
1 tablespoon margarine
1 can condensed milk
1 can evaporated milk (use the measurement of the can of condensed milk)
50g chopped pecans
1 teaspoon baking powder
2 cups grated carrots
1 cup sugar
4 eggs
1 tablespoon margarine
1 can condensed milk
1 can evaporated milk (use the measurement of the can of condensed milk)
50g chopped pecans
1 teaspoon baking powder
Melt the butter in a skillet and spread it at the bottom and sides of a mold. Reserve
Beat the egg yolks, margarine, condensed milk, evaporated milk, and chopped pecans in a blender
Transfer to a bowl and add the grated carrots. Reserve
Beat the egg whites until stiff and add the baking powder
Fold in the carrot mixture delicately and pour into the reserved mold
Bake in a moderate oven with water, until, when inserting a toothpick, it comes out almost clean
Let cool and refrigerate for at least 3 hours
Serve chilled.
