Carrot Pudding19 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“This is a recipe a manager of a cafeteria gave me. Sprinkle confectioners' sugar on top for presentation.” - by Judith Nees
Original recipe yields 12 servings
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven 30 minutes, until puffed and set.
Amount Per Serving (12 total)
- 174 cal
- 1.9 g
- 37.2 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"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 b..." See moreaked as directed."
"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..." See more my husbands family, and they love it."
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