Carrot Pudding

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 93.1
  • Total Fat: 4.1 g
  • Cholesterol: 10.2 mg
  • Sodium: 88.1 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 1.0 g

View full nutritional breakdown of Carrot Pudding calories by ingredient
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Number of Servings: 3


    2 cups carrots
    1 Tbsp butter
    1 Tbsp brown sugar
    .5 tsp cinnamon
    .5 tsp ginger
    .5 tsp cardamon
    1/4 orange juice
    1 tsp corn starch


Grate the carrots finely with a hand grater or in a food processor.

Use a nonstick saute pan with a fitted lid to prepare this dish. Heat the pan on medium heat. Melt the butter and then add the carrots and cook for about 10 minutes, stirring to make sure that it doesn't stick or burn. Add about half a cup of water and raise the heat to medium high until the water comes to a boil. Stir cinnamon, ginger, and cardamon into the mixture, lower the heat slightly, cover, and cook for about 15 minutes, stirring occasionally. After 15 minutes check to see if the carrots are tender. If not, continue cooking a little longer. Then add the brown sugar and mix the corn starch into the orange juice until smooth. Make sure the mixture is at a low boil, then stir in the orange juice and corn starch. Cook another 5 minutes, then turn the heat off and continue sitrrring until the mixture looks glossy, indicating that the corn starch is cooked.

Makes 3 1/2 cup servings.

Number of Servings: 3

Recipe submitted by SparkPeople user ALIRA54.

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