baked carrot pudding

baked carrot pudding
  • 3 pounds carrots, chopped
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/3 cup all-purpose flour


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Steam or boil carrots until tender; mash. In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time. Beat in sugar, vanilla and baking powder. Fold in flour. Pour into a 2 quart baking dish.
  3. Bake in preheated oven 30 minutes, until puffed and set.

09/15/2019
baked carrot pudding, recipe PT15M PT1H 5 455 calories

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