Carrot Pudding

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Carrot Pudding Ingredients

3 1/2 lb Carrots; peeled and sliced	2 ts Salt
4 lg Eggs; lightly beaten	2 ts Ground cinnamon
2/3 c Flour	1 ts Ground ginger
1/2 c Sugar	1 ts Ground nutmeg
2 tb Margerine; melted	1 c Soy milk; (original flavor)

Instructions for Carrot Pudding

(Adapted from Nov. 97 Eating Well Magazine) Cook carrots in boiling salted water until very tender, about 12 minutes. Drain and rinse in cold water. Drain again. Puree carrots and scrape into a large bowl. Add eggs, flour, sugar, margerine and seasonings, whisking until smooth. Gradually whisk in soy milk. Pour into two lightly greased quiche or pie pans. Bake in 350 degree oven for 25 to 35 minutes until set in the center. Let stand for 10 minutes before serving. This can be made ahead, and kept covered in the refrigerator for up to 2 days. Reheat before serving. Posted to JEWISH-FOOD digest V97 #334 by msteinhorn@exit109.com on Dec 26, 1997

Main Ingredient: CarrotsCuisine: Uncategorized

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