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1 TBSP butter
9 TBSP sugar
4 eggs separated
3 c. finely grated, peeled carrots
2 cups finely grated almonds
¼ tsp ground allspice
2 tsp Marsala wine or brandy

1 pint whipping cream
2 TBSP dry instant vanilla pudding mix
1 tsp confectioner's sugar
½ tsp vanilla
1 TBSP brandy (optional)

Torte:
Preheat oven to 275 degrees. Butter a 9 inch round cake pan.
Beat the sugar with the egg yolks until thick. Stir in grated carrots, almonds, allspice and Marsala wine.
Beat egg whites until stiff, and fold into the carrot mixture. Turn into cake pan and bake for 1 hour. Serve warm with Brandied Whipped Cream.

Brandied Whipped Cream
Whip all ingredients together until firm peaks form. Serve with Italian Carrot Torte