Carrot Pudding from Ruthie Kleinman

Pre-heat oven to 300 degrees F

1-1/2 cup grated raw carrots

¼ cup potato starch (or corn starch)

1 cup ground almonds

Juice and rind of 1 lemon

8 eggs (separated)

1-1/2 cup sugar

2 Tablespoons matzo meal (or flour)

1 Tablespoon wine (or white grape juice)


  1. Beat egg yolks until thickened.  (Reserve egg whites)
  2. Add sugar and beat until light in color.
  3. Mix carrots, matzo meal (flour) and Potato (or corn) starch.
  4. Stir carrot mixture into egg mixture.
  5. Add almonds, lemon juice and rind and wine (grape juice)
  6. Blend all ingredients well.
  7. Beat egg whites until stiff.
  8. Fold egg whites into previous mixture.
  9. Turn into well-greased 1-1/2 Quart baking dish.
  10. Bake @ 300 Degrees F for 1-1/2 hours.
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