This recipe for Carrot Pudding was handed down through my husband’s family. It counts as a vegetable but tastes like a dessert. The sweet puréed carrots go perfectly with roasted chicken or grilled steak. I like to use large organic carrots. They have so much more flavor than the pre-peeled baby ones. I find them very easy to peel with an oxo-good-grips-y-peeler.
My Carrot Pudding rises in the oven somewhat like a soufflé. It falls quickly after coming out of the oven. While delicious eaten right after baking, it loses no flavor after being frozen. I cool it completely, cover with waxed paper and then with foil. Take it out of the freezer the morning of the day you’re going to serve it and reheat at 350° F for 30-45 minutes.
For another recipe based on puréed carrots, click on the link for Carrot Ginger Soup.
Note: Don’t use rainbow carrots for this recipe. The various colors puréed together do not yield a visually appetizing result!
Prep time (peeling and boiling carrots): 45 minutes
I was paid for hyperlinking the Y peeler which I already use in my kitchen. It was not gifted to me.
