skip to content
close cooking mode

Carrot Puddin’

Carrot Puddin’

Carrot Puddin’

carrot-puddin

Carrot Puddin’

Makes two 6"x9” casseroles

Ingredients:

8 pounds carrots (peeled and cut in thick slices)

½ pound butter, unsalted (melted)

2 ½ cups sugar

2/3 cup flour (all purpose)

2 tablespoons baking powder

2 tablespoons ground cinnamon

8 eggs (whipped by hand)

1 orange (washed and zested)

1 tablespoon salt

In a large pot, boil the carrots in lightly salted water until tender. Drain in a colander. Mash the carrots thoroughly while hot by hand with a potato masher. Stir in the butter. Add the orange zest and squeeze in the orange juice (through a strainer). Stir well. Add the eggs. Stir. Fold in the sugar, flour, cinnamon, and baking powder (having previously mixed together well). Stir until all ingredients are well blended. Pour into greased casserole dishes. Bake at 350 degrees until internal temperature reaches 175 degrees (approx. 40 min.). Serve hot. Enjoy!

Servings: Makes two 6"x9” casseroles

Ingredients

Directions

In a large pot, boil the carrots in lightly salted water until tender. Drain in a colander. Mash the carrots thoroughly while hot by hand with a potato masher. Stir in the butter. Add the orange zest and squeeze in the orange juice (through a strainer). Stir well. Add the eggs. Stir. Fold in the sugar, flour, cinnamon, and baking powder (having previously mixed together well). Stir until all ingredients are well blended. Pour into greased casserole dishes. Bake at 350 degrees until internal temperature reaches 175 degrees (approx. 40 min.). Serve hot. Enjoy!