Carrot Pudding

Recipe Description

Recipe Ingredients

Mix well in bowl:
1 cup vegetable shortening
½  cup dark brown sugar
1 teaspoon salt
1 teaspoon lemon juice
2 beaten egg yolks
1 ¼ cups flour
2 jars baby food carrots or
1 cup cooked mashed carrots
½ teaspoon baking powder
½ teaspoon baking soda
Fold in 2 egg whites stiffly beaten. Bake in greased 2 quart ring mold at 
350° for 40 minutes. Can be frozen, serves 6 to 8.

Instructions