Yield: 8 servings
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.