Carrot Pudding

Carrot Pudding

19 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Judith Nees
Recipe by  Judith Nees

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

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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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.

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Reviews (19)

Rate This Recipe
JTEFFRAY
20

JTEFFRAY

My family loves this recipe!! The second time I made it, instead of mashing, I grated the carrots, then steamed them in a little bit of water, drained the water then added the other ingredients and baked as directed.

mf2002
17

mf2002

This is SOOOOO yummy! Don't let the carrots fool you. It tatse more like sweet potatoes. REALLY REALLY good! Even my two year old loves this. It can almost be a dessert.I sometimes get this at Picadilly cafeteria. Thanks for the recipe!

Lisa R.
14

Lisa R.

I grew up on Carrot Pudding. I have to tell you, it is REALLY good. We never ate it for dessert, though. It is one of the staples of our Holiday Dinners as a vegitable dish. I have now brought it to my husbands family, and they love it.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 174 cal
  • 9%
  • Fat
  • 1.9 g
  • 3%
  • Carbs
  • 37.2 g
  • 12%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 70 mg
  • 24%
  • Sodium
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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Cafeteria Carrot Souffle

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