9 tbsp. sugar
4 eggs, separated
3 c. finely grated carrot
2 c. finely grated blanched almonds
1/4 tsp. ground allspice
2 c. Marsala wine
Whipped cream

Thoroughly combine sugar and egg yolks and beat until mixture thickens. Stir in carrots, almonds, allspice and wine. Beat egg whites until stiff and gently fold into carrot mixture. Turn into a liberally buttered 9 inch pie pan. Bake in a preheated 250 degree oven for 1 hour. Serve while barely warm topped with whipped cream.