Passover Carrot Pudding

Ingredients

 * 3/4 	cup  	Raw carrots, (scraped and grated)
 * 3/4 	cup 	Sugar
 * 4 		Eggs, (separated)
 * 1/2 	cup 	Blanched almonds, (finely ground)
 * 1/4 		Rind lemon, ¼ (grated)
 * 1 1/2 	tsp 	Sweet red wine

Directions
Use a fine grater to prepare the carrots. Beat the sugar and egg yolks until light and thick. Add the carrots, almonds, lemon rind and wine. Beat the egg whites stiff and fold them into pudding. Grease a 6 cup casserole and coat with cake meal. Pour in pudding and bake at 325 about 60 min. until firm and well browned. Serve at once.