Carrot Pudding

20 Mar

Carrot Pudding by a Year of Slow Cooking


  • 4 cups grated carrots
  • 1 small onion, grated
  • 1 cup heavy cream
  • 1 egg, beaten
  • 2 teaspoons kosher salt
  • 1 teaspoon ground nutmeg
  • 1 tablespoon white granulated sugar


  1. Use a 4-quart slow cooker.
  2. Grate the carrots and onion and add them to your crockpot.
  3. In a mixing bowl, combine the cream, egg, salt, nutmeg, and sugar. Pour this mixture into your slow cooker, and stir well.
  4. Cover and cook on low for 4 to 5 hours. Your pudding is done when the carrots are tender.
  5. Improve the texture by blending. You can use a hand-held stick blender (CAREFULLY) pulse a few times to create a pudding-like consistency. You can also (carefully!!) transfer the mixture to a traditional blender to pulse a bit.

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