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- 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 °F about 60 min.
- Until firm and well browned.
- Serve at once.