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Choco Carrot Rum Cake

½ c grated carrots
2 c butter

1 ½ c sugar for creaming
12 eggs separated

3 ¼ c cake flour
½ c dutch cocoa powder
¾ tbsp salt

1 tbsp baking powder
1 ¼ c sugar for egg whites

¾ tsp cream of tartar
3 tbsp milk
¾ tbsp vanilla rum mixture
Top the cake with freshly grated
1 ½ c water carrots to make it more nutritious!
1 ½ c sugar

¾ c butter
1 tsp instant coffee
¾ c rum

Cream butter and sugar for two minutes. Add egg yolks one at a time,
then set aside. Sift together cake flour, salt, cocoa powder and baking
powder.

Beat the egg whites, sugar and cream of tartar till stiff, then set aside.

Cut and fold mixture, add carrots and vanilla. Boil rum mixture, add
sugar and butter. Remove from heat and add rum. Divide rum mixture
equally to prepared pans.

Preheat the oven to 350°F. Bake for 35-55 minutes, depending on the
pan being used.

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