Recipe by Debbwl
Carrot pudding with lots of taste and less fat and calories.
Top Review by Miss Fannie
I would have loved to have had a carrot pudding recipe when my children were small. It would have been a great way to sneak veggies into their diet. I made half of the recipe. I also used a combination of cashews and pistachios. I tasted it warm and chilled. I prefer it chilled. I used regular brown sugar. Next time I am going to try a brown sugar substitute like Dominos or Splenda. Thanks, Deb, this is a yummy recipe.
- 1 lb carrot, shredded
- 2 cups low-fat milk
- 1⁄2 cup brown sugar (I use Splenda brown sugar blend)
- 1⁄2 cup cashew halves
- 1⁄2 cup raisins
- 1⁄2 teaspoon cardamom
Directions See How It's Made
- In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10-15 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
- Stir in cashews, raisins, and Cardamom.