Carrot Casserole: Take Two!

Last month I attempted a delish casserole, and ended up with two pounds of mushy carrots . Well, I was able to redeem myself for Thanksgiving, and now I'm sharing this rockin recipe with the masses-- just give yourself ample time ;)

Carrot Pudding
serves 4-6
1 lb. carrots
1/2 cup butter (melted)
1/2 cup sugar
1 cup milk
2 eggs
4 T. flour
2 t. baking powder
1 t. pumpkin pie spice

So you start off with your carrots. The above specs serve 4-6 people, but I was planning on more chowing down, so I doubled it.






Peel and slice carrots


Boil for 20 minutes, or until tender. Get a little weirded out that the water turns orange; drain

Pour melted butter over carrots and pulse in a food processer or mixer. If you like a coarser consistency, use a mixer.

When butter and carrots are creamed, add remaining ingredients [just a heads up, the mixture will be thin, so don't get all freaked out and think you screwed up].

Lick spatula. Yumm.

Get NEW, unlicked spatula and pour mixture into a lightly greased 11x7 dish or baking pan.

*****THE INFORMATION BELOW IS KIND OF IMPORTANT*****

Place the dish in the fridge to gel for 3 to 4 hours. Yeah, I kinda missed that the first time around.

After the mixture has gelled for an ungodly amount of time, bake at 350F for 30 to 40 minutes, or until an inserted knife comes clean. Accept praise for bringing the most amazing dish ever.

Not a huge fan of carrots [like JEGs]? You can easily substitute sweet potatoes, butternut or acorn squash.

Bon Appetite!

Always&Forever,

ME