Baked Carrot Pudding - cooking recipe

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

Preparation

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.