Sweet Carrot Puddin’

My two youngest children have a fun book called The Giant Carrot, by Jan Peck. The last page offers up a recipe for Little Isabelle’s Carrot Puddin’. I think Charlie has been talking about trying this recipe for at least a year and we finally got around to it yesterday. It was super easy to make and so delicious and comforting on a chilly day that I just had to share. I love that it uses honey as the sweetener but I actually cut the amount in half. The recipe calls for one cup, I used just a half cup and it is plenty sweet!

Of course, it doesn’t hurt when dessert can be good for you too! Most of the previous research has focused on the benefits from their carotenoids and antioxidants, but now we have another reason to eat more carrots. A recent study from the Netherlands shows that carrots offer great protection against cardiovascular disease and colon cancer.

Enjoy!
Melissa

Little Isabelle’s Carrot Puddin’

Combine and blend until smooth:
(I used my Vita-mix on low speed and pulsed a few times…worked perfectly)

1 c peeled and grated carrots ( I threw 2 c of baby carrots in the blender with the following ingredients)

1/2 c milk
2 eggs
1/2 t nutmeg
1/2 t cinnamon
2 T butter
1/2 to 1 c honey

When smooth (you still want it to be chunky enough that you see the carrot shreds), stir in gently:

4 slices whole grain bread cut into cubes
1/3 c raisins
1/4 c chopped nuts (optional, we omitted these)

Pour into greased baking dish. Bake at 350 degrees for one hour. Serve warm, sprinkled with cinnamon.

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