• 4 carrots
• 1/2 cup blanched almonds
• 3/4 cup sugar
• 4 eggs, separated
Zest of 1 lemon
• 1 tablespoon sweet red wine
• Vegetable oil and matzoh meal for preparing baking dish

Method

Preheat oven to 325°F.

Grate carrots on the fine holes of a grater.   Grind almonds until powdery - a coffee bean grinder is perfect for this, or you can use a food processor.

Beat sugar and egg yolks until light and thick. Stir in carrots, ground almonds, lemon zest and wine.

In a separate bowl, beat egg whites until they form stiff peaks.  Fold them gently into carrot mixture.

Lightly oil a 6 cup casserole and coat with matzoh meal. Pour in pudding and bake in preheated 325°F oven until firm and golden brown on top, about 50 - 60 minutes.

Contributor: Leah Kaplan

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