For many people, pudding comes in two flavors: vanilla and chocolate. But there are so many other options out there — like carrot pudding. While the root veggie is more commonly prepared as a savory side dish, carrots can be a delicious ingredient in desserts (think carrot cake, for example). Actress and comedienne Judy Gold has a no-fail recipe for carrot pudding that has become a family favorite. “I make this carrot pudding recipe often for my family,” says Judy. “It’s always a big hit!”
So get your ingredients ready, because you carrot believe how yummy this carrot pudding recipe is! (Judy Gold would probably not approve of this pun, but that’s okay.)
INGREDIENTS:
- 7 large carrots
- 3 eggs, separated
- 1 8 oz. can crushed pineapple
- ½ cup vegetable oil
- 1 cup matzo meal
- 1 cup granulated sugar
DIRECTIONS:
- Preheat oven to 350 degrees.
- Grease a 9×9 inch pan and set aside.
- Boil water in a medium-sized pot.
- Peel carrots and chop into large chunks. Add carrot chunks to boiling water.
- Cook carrots until they’re fork tender. Remove from pot.
- Using a food processor, pulse carrots on high until they reach a puree consistency. Let cool.
- In a large bowl, mix the carrot puree, crushed pineapple, egg yolks, and oil.
- In a separate bowl, whip the egg whites.
- Gently fold egg whites into the carrot mixture.
- Bake at 350 degrees for one hour.