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     Title: Carrot Pudding
Categories: Puddings
     Yield: 1 Pudding

     3    Carrots; peeled and chopped
          -roughly
     2    Apples; peeled and chopped
          -roughly (*we used
          -Macintosh apples but might
          -try a tarter variety like
          -Granny Smith next time)
   1/4 c  Sugar; up to 1/3 c
   1/4 ts Cinnamon
   1/2 ts Ground ginger
     1 c  Heavy cream; scant
     2    Eggs
   1/2    Lemon; zest and juice of
     1    Orange; zest of

 Preheat oven to 350 F; butter a pie dish or other ovenproof dish.

 Boil carrots for about 8 minutes or until tender; add apples for last
 2 minutes.

 In food processor or blender, puree carrots, apples, sugar, zests,
 cinnamon, and ginger. Then add cream, eggs, and lemon juice; blend
 until smooth.

 Pour carrot mixture into dish and bake 30-40 minutes, until set. (It
 will be slightly more wobbly than baked pumpkin pie filling.)

 Serve at room temperature or chilled.

 Recipe by Marissa Nicosia

 Recipe FROM: <https://rarecooking.com/2014/07/14/carrot-pudding/>

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