Passover Carrot Ring

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.

Source: Cooking with Love by Irene Perl

Yield: 10 servings