Carrot Pudding - cooking recipe

Ingredients

2 lb. carrots, peeled and grated
1/3 c. butter
juice from 1/2 lemon
salt to taste
1 tsp. sugar
water
1 1/2 c. heavy whipping cream
3 eggs
pepper to taste

Preparation

Combine carrots, butter, lemon juice, salt and sugar in large saucepan.
Add just enough water to cover.
Bring to boil; simmer, covered, about 1/2 hour, then cook over high heat until liquid evaporates, stirring constantly with spoon.
Let cool 10 minutes.