Carrot Pudding

In the bowl of a food processor fitted with the metal blade, or an elecricmixer fitted with the paddle beater, beat the egg yolks and sugar togetheruntil light and fluffy. Alternate additions of small amounts of butter andsmall amounts of flour, until all are incorporated. Add carrots and cheese.

Pulse to blend. Pour into bowl and fold in baking powder.

Beat the egg whites until fluffy. Stir small amount into the batter with awhisk. Fold in the remaining egg whites. Pour the mixture into a buttered3-quart souffle dish or a 9 x 14-inch pan. Bake in the preheated oven for30 minutes, or until a toothpick inserted in the center of the puddingcomes out clean.

Make topping: While the pudding is baking, saute the walnuts in the butterfor about 1 minute, sprinkle with the sugar, and top the pudding.

Scoop out helpings and serve.