Passover Carrot Pudding from Libby's Kitchen

A wonderful Passover seder side dish

Ingredients

1/2 cup peanut oil (use olive or walnut oil if you consider peanut oil kitniot)
3/4 cup brown sugar
2 extra large eggs
2 cups grated carrots (about 6 large)
2 tbps lemon or orange juice, plus zest
1/2 cup matzo cake flour
1/4 cup potato starch
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger

Preparation

Preheat the oven to 325 degrees fahrenheit. Grease an 8x8 inch baking dish well. Cream the oil and sugar well. Add the eggs, one at a time, beating after each addition. Add the carrots, juice and zest and continue beating until fluffy. Sift the dry ingredients together. Fold into the batter a little at a time. Pour the mixture into the baking dish and bake for 1 hour.

I usually double or triple this recipe. Use a 9x11 or 9x13 inch baking dish.

Libby says:

Originally adapted by dear friend, Annette Cohen, with some small additions by me. This has been a family favorite on our seder table for over 35 years. It is served warm, cut in squares, as a side dish with the seder meal.