Carrot Pudding

1. 1

   In a saucepan, heat carrots that have been pared and shredded in the 1 1/2 cups water to boiling; reduce heat and simmer until water is absorbed (about 15 to 20 minutes).

2. 2

   Stir in milk, cream and sugar; heat to boiling.

3. 3

   Reduce heat to medium-high.

4. 4

   Cook until liquid is absorbed (about 15 to 20 minutes).

5. 5

   Stir in remaining ingredients; simmer until mixture is very thick.

6. 6

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.