Carrot Nut Pudding
|Carrots||1 Pound, grated|
|Milk||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Ground almonds||1 Cup (16 tbs), blanched|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Turmeric||1⁄2 Teaspoon, ground|
|Ground nutmeg||1⁄4 Teaspoon|
Combine carrots, milk and salt in medium saucepan.
Blend cream and flour in small mixing bowl.
Stir into carrot mixture.
Heat to boiling, stirring constantly.
Cook, uncovered, over moderate heat, stirring frequently, 40 to 45 minutes, or until liquid cooks away.
Stir in remaining ingredients.
Cook over low heat, stirring frequently, 10 minutes.
Garnish with slivered almonds, if desired.
Serving size: Complete recipe
Calories 2104 Calories from Fat 1089
% Daily Value*
Total Fat 122 g188%
Saturated Fat 40.9 g204.5%
Trans Fat 0 g
Cholesterol 199.6 mg66.5%
Sodium 1488.7 mg62%
Total Carbohydrates 230 g76.6%
Dietary Fiber 17.2 g68.6%
Sugars 182.7 g
Protein 24 g48.1%
Vitamin A 1522.4% Vitamin C 47.5%
Calcium 72.5% Iron 27.2%
*Based on a 2000 Calorie diet