Incredibly Delicious Carrot Pudding

Name: Incredibly Delicious Carrot Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 3 egg yolks; 1/2 cup rapadura or 1/2 cup white sugar (if that's all you have); 12 tablespoons unsalted butter (you can use a bit less, if you like); 3/4 cup flour; 2 lbs of cooked carrots; 1/2 cup grated cheddar cheese; 1 1/2 teaspoons baking powder; 4 egg whites; 2 cups walnut pieces; 2 tablespoons unsalted butter; 1/4 cup sugar, of your choice (succanat or rapadura are naturally processed sugars that may be substituted for white sugar)

Submitted by Tessa Morales

"We love this recipe because it uses 2 pounds of carrots - great when you join a CSA or organic veggie delivery service (where we found this recipe, but this is my own instructions) - or just need to get through 2 pounds of carrots. . . . It is really yummy, yet guilt-free (it is eating your veggies, after all)."

Download

Ready In:: 45mins
Ingredients:: 11
Serves:: 10

ingredients

3 egg yolks
¹⁄₂ 1/2 cup rapadura or 1/2 cup white sugar (if that's all you have)
12 tablespoons unsalted butter (you can use a bit less, if you like)
³⁄₄ cup flour
2 lbs of cooked carrots
¹⁄₂ cup grated cheddar cheese
1 ¹⁄₂ teaspoons baking powder
4 egg whites
2 cups walnut pieces
2 tablespoons unsalted butter
¹⁄₄ cup sugar, of your choice (succanat or rapadura are naturally processed sugars that may be substituted for white sugar)

directions

Preheat your oven to 300 degrees F.
In a bowl or food processor, or electric mixer, beat the egg yolks and sugar together until at the fluffy stage.
Alternately add small amounts of butter and flour, until both are incorporated.
Add cheese and carrots and pulse to blend.
Pour this mixture into bowl, and fold in baking powder.
In a separate bowl, beat the egg whites until fluffy.
Stir a small amount of this egg white into the egg yolk/cheese/carrot mixture with a whisk.
Next, fold in the remaining egg whites and pour the mixture into a buttered 3-quart souffle dish or 9X14 inch pan.
Bake for 30 minutes.
To test doneness: insert toothpick into the center of the pudding; if the toothpick comes out clean, the pudding is done.
While the pudding is baking, saute 2 cups walnut pieces in 2 tablespoons butter for about 1 minute, sprinkle with the sugar, and top the pudding.