November 18, 2016

Carrot Pudding

Contributed by Sarah Goschy

  • 2 cups canned sliced carrots, drained
  • 1 1/2 cups sugar
  • 1/2 stick (4 tablespoons) butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon cinnamon
  • 3 eggs
  • 1 teaspoon baking powder

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