Grate enough raw carrots to make 4 glasses and squeeze out the juice to the last drop. Fry the carrots in ¼–½ lb butter until they turn brown, remove the saucepan from the fire, and set it on ice. Beat the carrots with a small spatula until they turn pale, then add 3 egg yolks, and again beat everything thoroughly. Add ½ cup sugar, 2–3 teaspoons sieved cinnamon, and 5 beaten egg whites. Mix thoroughly and pile into a buttered mold strewn with rusk crumbs. Steam a full hour, turn out onto a platter, and pour on sabayon sauce. This pudding is very tasty, and it is hard to guess that it is made of carrots. [Alternatively,] pour on butter or vanilla sauce.