Pumpkin Carrot Pudding (Kugel) - cooking recipe

Ingredients

1 lb canned pumpkin
1 lb baby carrots
1 teaspoon grated ginger
1 tablespoon cinnamon
1 teaspoon cardamom
1 teaspoon vanilla extract
1/2 teaspoon grated nutmeg
3/4 cup honey
1 cup coconut milk
2 tablespoons dark brown sugar (optional)
1 tablespoon butter, melted
3 eggs, stirred
cooking spray
whipped cream (optional)

Preparation

Steam carrots until tender, I use the microwave.
Preheat oven to 400f.
Spray a 10x13\" baking dish with cooking spray.
In a large bowl add cooked carrots and mash.
Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter.
Taste and if you want it sweeter add brown sugar.
Add eggs and coconut milk, mix well.
Bake for 1- 11/2 hrs depending at your oven, pudding should be set.