Baked Carrot Pudding
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
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Instructions
- 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.
Source
Original recipe: View Original