CARROT PUDDING

By rlchrist

This is NOT pudding as we know it. It's more of a carrot bread. In our family, we have this at the holidays, eatig it as we would mashed potatoes with gravy over it.

Ingredients

• 2 cups CARROTS - grated
• 1 cup SHORTENING
• 1 1/2 cupos DARK BROWN SUGAR
• 2 1/2 cups FLOUR
• 2 tsp. BAKING SODA
• 1 tsp. BAKING POWDER
• 1/4 tsp. SALT
• 4 EGGS - separated
• 2 Tbsp. VANILLA
• 2 Tbsp. LEMON JUICE
• 2 Tbsp. COLD WATER

Preparation

Step 1

Cream shortening and sugar.
Mix well.
Add grated carrots and egg yolks
Mix well.
Add mixed dry ingredients alternately with liquids.
Mix well.
Add stiffly beaten egg whites.
Pour into bundt pan or muffin pans.
Bake at 350 degrees for 45-60 minutes for bundt pan
OR for muffins 25-30 minutes