Carrot Pudding
Sarah Goschy • November 18, 2016
Contributed by Sarah Goschy
- 2 cups canned sliced carrots, drained
- 1 1/2 cups sugar
- 1/2 stick (4 tablespoons) butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/4 teaspoon cinnamon
- 3 eggs
- 1 teaspoon baking powder
Blend all ingredients in a blender until smooth. Pour contents into a 3-quart greased casserole dish and bake at 350 degrees for 1 hour to 1 hour and 15 minutes.
Every January we like to gather as a croux and plan for the year ahead. It serves as a holiday celebration and a strategy session. We look forward to it every year. Over the last few years, we’ve also begun incorporating a “word of the year” practice, where we each choose a word that we will focus on throughout the year.





