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Carrot Pudding Casserole

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“My mother used to make a version of this versatile recipe all the time. If you bake it less, it is pudding. If you bake it more, it can be served as bread or a side dish. It is sweet enough that you could almost call it dessert.”
READY IN:
1hr 20mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 5 ingredients in a large bowl and mix well.
  2. Make a well in the middle, and add all other ingredients.
  3. Pour into a well-greased 3-quart mold and bake at 350 for 75 minutes or until done (a bundt pan makes for an elegant presentation) The recipe that I used in creating this one called for junior carrots.
  4. I don't know what that means exactly, but I used 3 of the larger jars of baby carrots (Gerber stage 3).

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