Cooking with Marlene Koch

Carrot Pudding

Makes servings.


Carrot Pudding


1. Process carrots in food processor or blender until smooth; cool to room temperature.
2. Mix carrots, melted margarine, egg yolk, and 3½ teaspoons Equal® for Recipes in large bowl; mix in ⅓ cup flour, baking powder and salt.
3. Mix in raisins, chopped almonds and cheese. Stir about ⅓ the egg whites into carrot mixture; fold carrot mixture into remaining egg whites.
4. Spread carrot mixture evenly in greased 8 x 8-inch square baking pan.
5. Mix 3 tablespoons flour and 2½ teaspoons Equal® for Recipes in small bowl; cut in margarine until mixture resembles coarse crumbs. Sprinkle over carrot mixture; sprinkle with sliced almonds.
6. Bake pudding at 350°F (175°C) until browned and set, about 50 minutes. Cut into squares.
7. Serve warm with Orange Sauce.

The goal of Destination Diabetes® is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes® provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.