Golden Carrot Pudding

1 c. shredded raw carrots
2 c. dry bread crumbs
1/2 c. crushed pineapple, drained
1 tsp. cinnamon
1/4 c. pineapple juice
4 eggs
1/2 c. sugar
1/4 c. melted butter

Mix carrots, crumbs, pineapple, cinnamon and juice. Place in buttered baking dish. Beat eggs until lemon colored, stir in sugar and melted butter. Pour over carrot mixture and stir thoroughly. Bake at 350° for 45 minutes or until firm. A deep baking dish will take longer. Serve warm or cold with whipped cream or topping. Serves 6.