Carrot Pudding


  • 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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