Baked Carrot Pudding recipe

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Ingredients

3 pounds carrots, chopped
4 eggs
1 ½ cups white sugar
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
⅓ cup all-purpose flour

Nutrition Info

174.2 calories
carbohydrate: 37.3 g
cholesterol: 62 mg
fat: 1.9 g
fiber: 3.5 g
protein: 3.3 g
saturatedFat: 0.6 g
servingSize: -
sodium: 134.2 mg
sugar: 29.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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

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