Carrot Pudding - Instant Thanksgiving Classic

I made the carrot pudding for Thanksgiving and it came out beautifully. I made a few adjustments following my test run last week. For the mixed dried fruit mentioned below, I used about half cranberries and half currants, though I'm sure that any kind of dried berry would be great. Everyone has asked for the recipe; it appears that this dish has become an instant Thanksgiving classic. BTW, this reheats in a microwave beautifully.

Budín Nuevo de Zanahoria (New Carrot Pudding)

Pudding
2 pounds peeled and steamed carrots
6 ounces unsalted butter
3 egg yolks and 5 egg whites
1/4 cup milk
1/2 cup brown sugar sugar
6 ounces rice flour, sifted
1 teaspoon salt
1/4 pound jack cheese, grated
1 1/2 teaspoons baking powder
Zest of 1 orange
1 pinch freshly grated nutmeg
1/8 tsp ground cumin
1/2 cup dried berries (e.g., cranberries, raisins, currants), finely chopped

Sauce
2 cups orange juice
2 tbsp sugar
1/4 tsp cinnamon
1 tbsp rum
1 pinch salt
3/4 cup chopped walnuts, toasted

Directions:
Preheat the oven to 500 degrees.

Pass the carrots through a food mill, ricer, or food processor. Melt the butter and set it aside to cool. Beat yolks well. Add the sugar and beat until well mixed. Beat in flour, butter, and milk. Stir in the carrots, salt, cheese, zest, nutmeg, cumin, dried fruit, and baking powder. Mix well. Beat egg whites to stiff peaks and fold into mixture.

Pour the mixture into a buttered baking dish (approximately 9x13). Bake at 500F for 10 minutes. Lower temperature to 350 and bake for another 40 to 50 minutes. When sides are well browned and pudding is spongy to the touch in the center, remove from oven.

Meanwhile, add the orange juice and sugar to a pot and reduce liquid to one third of original volume. Stir in cinnamon. Add rum and simmer for another couple minutes to cook off some of the alcohol. Keep warm until pudding is ready.

Pour sauce evenly over top, scatter walnuts, and serve.

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