Carrot Casserole

Swedish Carrot Pudding from the Brantford, KS Evangelical Covenant Church Recipe Book.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1  lb  uncooked carrot
• 1⁄2 cup carrot, cooking liquid
• 1⁄2 cup evaporated milk
• 1⁄3 cup  fine dry breadcrumb
• 2  eggs
• 1  tablespoon brown sugar
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon salt (if needed)

Directions

1. Cook carrots in salted water until done. Drain and reserve 1/2 cup liquid. Place carrots in blender (or mixer or food processor) and add the 1/2 cup liquid, then add the evaporated milk.
2. Blend for just a few seconds, then add other ingredients and blend until smooth. Pour into buttered casserole.
3. Bake uncovered at 350F for 1 hour or until firm.