• Ingredients
  • 3 pounds carrots, chopped
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/3 cup all-purpose flour

Directions

  • 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.

Nutritional Information

Amount Per Serving  Calories: 174 | Total Fat: 1.9g | Cholesterol: 70mg Powered by ESHA Nutrient Database Nutritional Information Carrot Pudding Servings Per Recipe: 12 Amount Per Serving Calories: 174

  • Total Fat: 1.9g
  • Cholesterol: 70mg
  • Sodium: 134mg
  • Total Carbs: 37.2g
  •     Dietary Fiber: 3.5g
  • Protein: 3.3g