carrot pudding
 
3-1/2 lb.  peeled carrots
1-1/2 cup  sugar
1 Tbsp  baking powder
1 Tbsp  vanilla
1/4 cup  flour
6   eggs
1/2 lb.  margarine
  powdered sugar for sprinkling
 
steam or boil carrots until extra soft. drain well. while carrots are 
warm, add sugar, baking powder and vanilla. whip with mixer until smooth. 
add flour and mix well. whip eggs and add to flour mixture, blend well. 
add softened margarine to mixture and blend well. pour mixture into baking 
dish about half full as the souffle will rise. bake in 350 degree oven 
about 1 hour or until top is a light golden brown. sprinkle lightly with 
powdered sugar over top before serving. 
 
 
 
(ID: 77138) Mirror: rec.food.recipes: Wed, Apr 14, 2004


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