Carrot Pudding Without Flour

In this recipe, there is no flour, the pudding is light and airy and tastes great with cream, jam, or honey. And together with whipped cream and fresh berries - we will get a luxurious and healthy dessert.

Carrots

2 cups

Eggs

4 pcs

Butter

2 tbsp

Sugar

3 tbsp

Cinnamon

1/2 tsp

Salt

a pinch

Breadcrumbs

for sprinkling

To prepare the carrot pudding without flour, grate the peeled carrots on a large grater. Put the carrots in a saucepan, add 100 ml of water and simmer until soft over low heat.

Using a blender, make carrot puree, add butter, sugar, and egg yolks, mix well and let it cool.

Add a pinch of salt to the remaining egg whites and beat with a mixer (or whisk) until stiff peaks form.

Add cinnamon to the carrot mixture, then gradually fold in the egg whites, mixing from bottom to top.

Grease a baking dish with butter and sprinkle with breadcrumbs. Spread the carrot mixture in the dish and place in the oven. Bake for 30-35 minutes at a temperature of 180°F.

You can bake the pudding in individual molds, then the baking time will be less (20-25 min).