Carrot Pudding

This is a recipe a manager of a cafeteria gave me. Sprinkle confectioners’ sugar on top for presentation.

Original recipe makes 12 servings

Ingredients

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

  • PREP

    15 mins

  • COOK

    30 mins

  • READY IN

    45 mins

Directions

  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.

Nutrition

Calories: 174 kcal
Carbohydrates: 37.2 g
Cholesterol: 70 mg
Fat: 1.9 g
Fiber: 3.5 g
Protein: 3.3 g
Sodium: 134 mg