Carrot Pudding

prep time:: 20 min

Serving size: 16

ingredients

2 lbs carrot -- cooked soft
1 1/3 C sugar
2 C flour
2 C milk
4 egg
12 oz margarine
1/2 tsp salt
4 tsp baking powder
2 orange peel -- grated

directions

Mash carrots and add melted butter, flour, sugar, eggs, baking powder, salt, orange peel and milk. Mix well. Grease baking dish and bake at 350° for 1 hour.

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Per Serving (excluding unknown items): 334 Calories; 20g Fat (52.0% calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 440mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Source: Irene Smith