Source: Herzlia School's (Cape Town) 50th Anniversary Pessach Cookbook (1990) - recipe by Fanny Surdut

• 4 cups grated carrots
• 4 cups sugar
• 1 apple, grated
• Rind of 1 orange
• Squeeze of lemon juice
• 1 Tablespoon ground ginger

Cook uncovered on high heat until mixture comes away from side of pot. Spread onto wet board and level. When well set, cut into diamond shapes with a sharp knife. Store in airtight container.