Carrot Pudding
Ingredients
2 cups of carrots, cooked and pureed in a food processor | ||
1 cup of sugar | ||
1/4 cup unsalted butter | ||
1 cup milk | ||
2 tbs of flour | ||
1 tsp cinnamon | ||
3 eggs, beaten | 1 tsp baking powder | |
pinch of kosher salt |
- Cook carrots and puree in a food processor until smooth
- Combine all ingredients into a large bowl and mix well until completely combined.
- Butter a casserole dish and transfer the carrot puree to the dish.
- Bake in a 350 degree oven for about 1 hour and 20 minutes or until set.
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