Little Isabelle’s Carrot Pudding

carrot pudding

This recipe is adapted from The Giant Carrot by Jan Peck.

1 cup grated carrots
1/2 cup milk
2 eggs
1/2 t nutmeg
1/2 t cinnamon
2 T butter, melted
1/4 cup honey
4 slices of raisin bread, cubed (Ezekial Bread)
1/4 cup nuts, chopped (optional)

Combine all ingredients (except bread and nuts) until smooth.  Then stir in bread and nuts.

Pour into greased baking dish.  Bake for one hour at 350 degrees.  Serve with vanilla ice cream.  Enjoy!