Source: Cooking with Love by Irene Perl

Yield: 10 servings

• 1/2 cup margarine
• 1/2 cup matzoh meal
• 3 tbsp potato starch
• 1/2 c Passover wine
• 1/2 c. raisins
• 1 lb raw carrots grated
• 1/2 c. sugar
• 1 T. cinnamon
• 1 T. ginger, ground
• Juice and rind of 1 lemon
• 1 egg
• 1/2 t. salt

In a mixing bowl, cream together the margarine and matzoh meal. Dissolve the potato flour in the wine and add to the margarine. Add remaining ingredients. Mix well and bake in a well greased ring mold or casserole in a preheated 350 degrees F oven for 1 hour. May be made ahead.