Passover Carrot Pudding

Ingredients

 * 1 1/2 cup raw carrots, (scraped and grated)
 * 1 cup sugar
 * 8 eggs, (separated)
 * 1 cup blanched almonds, (finely ground)
 * 1/2 rind lemon, 1/2 (grated)
 * 1 tbsp sweet red wine

Directions

 * 1) Use a fine grater to prepare the carrots.
 * 2) Beat the sugar and egg yolks until light and thick.
 * 3) Add the carrots, almonds, lemon rind and wine and blend well.
 * 4) Beat the egg whites stiff and fold them into pudding.
 * 5) Grease a casserole or bundt cake ring [and coat with cake meal - OPTIONAL].
 * 6) Pour in pudding and bake at 325 °F about 60 min.
 * 7) Until firm and well browned.
 * 8) Serve at once.