Carrot Pudding

Carrot Pudding

Recipe by Khensani Peters
See more of Khensani’s creations:


10 big carrots 
2 Tablespoons softened butter 
1 teaspoon vanilla extract 
2 large eggs 
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg 
1/2 teaspoon salt
1/4 teaspoon ginger
1/2 cup brown sugar
1 Tablespoon flour
3/4 mixture of cream and milk(equal portions) 


Steam carrots till soft
Puree carrots and butter till very soft.
Mix in sugar, eggs, cinnamon, nutmeg, salt, ginger.
Pour in a prebaked & cooled pie crust.
Bake at 180 degrees for 45-60 min or toothpick inserted inserted in centre comes out clean
Take out from oven. Cool in room temperature and cool further in the fridge. 

Serve with whipped cream and enjoy.