Yield: 10 servings

Combine the liquid from the cooked carrots and the orange juice. Put carrots in blender or food processor. Pour a little orange-carrot liquid at a time into the cooked carrots and puree at high speed. In a large bowl, combine pureed carrots with lightly beaten egg yolks, margarine, cake meal, honey, orange rind, cinnamon and salt. In a small mixing bowl, beat the egg whites until stiff but not dry and fold into carrot mixture. Pour mixture into a well-greased 2- 1/2 quart casserole. Bake for 45 minutes in a preheated 350 degree F. oven. Garnish with paprika (optional) and serve at once.