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Carrot Pudding Recipe

Carrot Pudding Recipe Recipe

8 servings



2 pounds carrots, cooked, mashed

1/2 cup sugar

1 1/2 tablespoons margarine or butter, melted

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon each: ground cinnamon, salt

1/2 cup each: raisins, shredded fat-free Cheddar cheese

4 egg whites, beaten to stiff peaks

1/4 cup sliced almonds


Mix carrots, sugar and margarine in bowl, mix in combined flour, baking powder, cinnamon, and salt. Mix in raisins and cheese, fold in beaten egg whites. Spoon mixture into greased 8-inch-square baking pan, sprinkle with almonds. Bake at 475 degrees 10 minutes, reduce temperature to 350 degrees and bake until browned and set, 50 to 60 minutes. Cut into squares, serve warm.

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