Serves: 6
Total Calories: 145
1. Grease an 8-inch pie plate. Sprinkle with corn meal or fine bread crumbs. Set aside. Preheat the oven to 350°. In a bowl, mix flour, baking powder, sugar, cumin, and allspice. Set aside.
2. Melt the butter in a skillet over medium heat and cook the carrots, stirring frequently, until limp, about 5 minutes. Stir in the salt. Remove from the heat and cool.
3. In a medium bowl, beat together the eggs and milk. Add the carrots, cheese, and dry ingredients. Mix well. Transfer to the pie plate. Bake 25 minutes, or until set and barely browned on top. Cut in wedges and serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Carrot Pudding recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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