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Name: Carrot Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 cn Sliced carrots; drained; 1 Stick parve margarine; 2 ts Baking Powder; 1 tb Hot water; 4 Eggs; 1 c Flour; 3/4 c Sugar; (mixed white and

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INGREDIENTS

2 cn Sliced carrots; drained
1 Stick parve margarine
2 ts Baking Powder
1 tb Hot water
4 Eggs
1 c Flour
3/4 c Sugar; (mixed white and

Servings

INSTRUCTIONS

another sisterhood recipe from Bless Us WIth Tradition" Put all ingredients in a bowl and beat, going from low to high until smooth. Pour into a greased casserole. Bake at 350 degrees for 1 hour or until the top is firm but moist. (Recipe by Esther Zimand) Posted to JEWISH-FOOD digest by Lilipuchan@aol.com on Jan 7, 1999,

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Nutrition

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Serving Size: 1 Serving (1181g)
Recipe Makes: 1 servings

Calories: 1981
Calories from Fat: 908 (46%)

Amt Per Serving		% DV

	Total Fat 100.9g	134 %
	Saturated Fat 31.2g	156 %
	Monounsaturated Fat 38.2g
	Polyunsanturated Fat 14.3g
Cholesterol 4230mg		1302 %
Sodium 2129.8mg		73 %
Potassium 1501.2mg		40 %
Total Carbohydrate 124.4g		37 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 120.3g
Protein 141.3g		202 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1981

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