Carrot Pudding

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READY IN: 1hr 40mins
Recipe by Sydney Mike

This recipe comes from The Old Fashioned Cookbook, 1975.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F & grease a round 1.5 quart casserole.
  2. In a saucepan, combine carrots, onion, water & butter, then bring to a boil over medium-high heat. Cover & cook for 15 minutes or until carrots are tender, then uncover to allow excess moisture to evaporate.
  3. Mash carrots with a fork, then stir in celery.
  4. In another bowl, combine eggs & milk, beating well, then mix in the bread crumbs & salt before stirring in the vegetables.
  5. Pour into the prepared casserole dish & bake for 50 to 60 minutes or until mixture is set.

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