3 c. 1/4" thick carrot slices
1 bay leaf
1 onion
Salt
Boiling water
3 tbsp. ground cinnamon
1 tbsp. ground ginger
Freshly ground black pepper
5 eggs, separated
1 c. sugar
1/2 c. matzo meal
1 c. ground walnuts

Preheat oven to 350 degrees. Place carrots in a saucepan. Add bay leaf, onion, salt and boiling water barely to cover. Simmer until carrots are very tender, about 20 minutes. Remove onion and bay leaf; drain carrots and mash thoroughly. Add by stirring in cinnamon, ginger, 1 teaspoon salt and pepper to taste.

Beat egg yolks with sugar until thick and lemon colored. Stir in carrot mixture. Beat egg whites until stiff but not dry and fold into carrot mixture, alternating with matzo meal and nuts. Turn into greased 2 1/2-3 quart ring mold or cake pan. Set in pan of boiling water. Bake 40 minutes or until set. Makes 12 servings.