Baked Carrot Pudding - cooking recipe

Ingredients

170 g carrots
100 g butter
125 g flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon coriander
100 g brown sugar
25 g raisins

Preparation

Grate the carrots (the finer the moister the pudding gets) and preheat the oven to 200\u00b0C.
Combine flour, sugar and spices in a bowl. In a second bowl cream the butter. Add to the flour-mixture.
Add the carrots and the raisins. Blend well.
Fill into two oven-proof dishes, sprinkle with some sugar and bake for 40-45 minutes (cover after 20 minutes if already browned on top).
Serve with vanilla ice-cream, whipped cream or custard.