To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in an electric mixer at medium speed for about 10 minutes. Add the dill, and grate in the carrots; mix well, using a paddle attachment.
04Pour the mixture into a greased 12-cup bundt pan. Smooth the top with a spatula, and cover with foil. Place in a larger pan filled with water that is almost boiling.05Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, then flip over, inverting onto the plate. If the mold doesn't come out easily, give the plate a shake. You should feel or hear it give.06Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.