Carrot Pudding

//Carrot Pudding

Carrot Pudding

Contributed by Sarah Goschy

  • 2 cups canned sliced carrots, drained
  • 1 1/2 cups sugar
  • 1/2 stick (4 tablespoons) butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon cinnamon
  • 3 eggs
  • 1 teaspoon baking powder

Blend all ingredients in a blender until smooth.  Pour contents into a 3-quart greased casserole dish and bake at 350 degrees for 1 hour to 1 hour and 15 minutes.

By |2017-10-02T17:32:29+00:00November 18th, 2016|Categories: Recipes|

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