Recipe by Tessa Morales
We love this recipe because it uses 2 pounds of carrots - great when you join a CSA or organic veggie delivery service (where we found this recipe, but this is my own instructions) - or just need to get through 2 pounds of carrots. . . . It is really yummy, yet guilt-free (it is eating your veggies, after all).
- 3 egg yolks
- 1⁄2 cup sucanat or 1⁄2 cup rapadura or 1⁄2 cup white sugar (if that's all you have)
- 12 tablespoons unsalted butter (you can use a bit less, if you like)
- 3⁄4 cup flour
- 2 lbs of cooked carrots
- 1⁄2 cup grated cheddar cheese
- 1 1⁄2 teaspoons baking powder
- 4 egg whites
- 2 cups walnut pieces
- 2 tablespoons unsalted butter
- 1⁄4 cup sugar, of your choice (succanat or rapadura are naturally processed sugars that may be substituted for white sugar)
Directions See How It's Made
- Preheat your oven to 300 degrees F.
- In a bowl or food processor, or electric mixer, beat the egg yolks and sugar together until at the fluffy stage.
- Alternately add small amounts of butter and flour, until both are incorporated.
- Add cheese and carrots and pulse to blend.
- Pour this mixture into bowl, and fold in baking powder.
- In a separate bowl, beat the egg whites until fluffy.
- Stir a small amount of this egg white into the egg yolk/cheese/carrot mixture with a whisk.
- Next, fold in the remaining egg whites and pour the mixture into a buttered 3-quart souffle dish or 9X14 inch pan.
- Bake for 30 minutes.
- To test doneness: insert toothpick into the center of the pudding; if the toothpick comes out clean, the pudding is done.
- While the pudding is baking, saute 2 cups walnut pieces in 2 tablespoons butter for about 1 minute, sprinkle with the sugar, and top the pudding.