Gluten-Free Carrot Pudding
From chefelaine 15 years ago
- 35 minutes to make
- Serves 6
A rich tasting carrot pudding, this is gluten free, and delicious.
Ingredients
- 1 1/2 cups carrots -- finely shredded shopping list
- 1/8 cup honey shopping list
- 1/4 cup raisins shopping list
- 2 eggs shopping list
- 1 tsp baking soda shopping list
- 1 tsp. cinnamon shopping list
- 1 tsp. vanilla extract shopping list
How to make it
- Use a food processor to finely shred the carrots.
- Once you have the correct amount of carrots, place all the ingredients except the raisins in the food processor and pulse until well blended.
- Stir in the raisins.
- Bake at 350 degrees for 30 to35 minutes in 6 individual ramekins.
- NOTE:
- Best done in a bain-marie..... ( a large pan which can be filled with water to accomodate the small ramekins).
- Place the ramekins into the large pan, and add enough hot water to come up to about 1/2 way
- This will ensure even cooking and retain moisture.
The Rating
Reviewed by 6 people-
Candy has a good friend who is on the gluten-free diet. I'm passing this on to her, and thanks, Elaine! FIVE
dagnabbit
in Barrie loved it
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" It was excellent "