1 stick butter, softened
1/2 c. whole-wheat matzah meal
1/4 c. potato starch
1 lb. (1 bunch) carrots, grated
1/2 c. red wine
1/4 c. raisins (or chopped dates)
1 tsp. cinnamon (1 tsp. ginger optional)
Juice and grated rind of 1 lemon
1/2 tsp. salt
2 eggs, beaten

Cream butter with matzah meal. Add remaining ingredients. Mix well. Pour into a well-greased ring mold or casserole. Place in another baking pan. Add water until it reaches half way up the side of the ring mold. This will prevent over browning and burning. Bake at 350 degrees for 1 hour.