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PASSOVER CARROT PUDDING 
1 c. Matzo cake meal
1 tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
1/2 c. brown sugar
1/2 c. solid shortening
3 eggs, separated
3 c. grated raw carrots

Sift dry ingredients together. Cream sugar and shortening. Beat egg yolks until light. Add alternately add egg yolks and dry ingredients to creamed mixture. Mix well.

Stir in carrots. Fold in stiffly beaten egg whites. Bake in a well greased aluminum mold or small tube pan 9 x 3 1/2 inch at 350 degrees for 40 minutes. Serve hot or cold. Serves 6-8.

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