Recipe #71 - Carrot Pudding

2 lbs carrots - cooked and smushes
1/3 c. agave nectar
2 Tbsp. butter - melted
1/2 c. whole wheat pastry flour
1 1/2 tsp baking pwder
1 tsp. ground cinnamon
pinch of salt
1/2 c. raisins
1/2 c. shredded cheddar
4 egg whites beaten to stiff peaks
a few sliced almonds if you are an almond fan

Mix all but the last 2 ingredients. Fold in egg whites. Spoon into souffle bowl. Sprinkle almonds on top.
Bake at 475 for 10 minutes then reduce temperature to 350 and bake for 1 hour or until browned and set.

I got the thumbs up from the boys. I think this would be fun to make for Thanksgiving or Chanukah or other holiday worthy of yumminess.