Judy Gold's Carrot Pudding

By SMorrissey

Ingredients

• 1 bunch + 2 carrots
• 3 eggs
• small can of crushed pineapple
• 1/2 cup oil
• 1 cup matzah meal
• 1/2 cup sugar (can be doubled)

Preparation

Step 1

Cook carrots, but not too soft. Mash with potato masher until lumpy. Separate eggs. Combine all ingredients except egg whites. Beat whites in separate bowl. Fold egg whites into the carrot mixture. Grease pan. Bake at 350 degrees until the top is brown (about an hour).