Mashed boiled carrots are the starting point for this creamy, flavorful, and colorful pudding. The carrots are mixed with cornstarch (as a thickener), sugar, eggs, margarine, and ground cinnamon and baked in a Bundt pan for a festive shape. To help ensure easy unmolding, "grease" the pan with liquid caramel, which also imparts a bit of flavor to the pudding. If you can't find instant packages of this syrup in the baking aisle, you can brush the pan with softened margarine instead.


  • 400 grams carrots
  • 1 tablespoon cornstarch
  • 300 grams sugar
  • 4 large eggs
  • 50 grams margarine
  • 1 teaspoon ground cinnamon
  • caramel syrup (for greasing)


  1. In a pot of water, boil and cook the carrots with the cinnamon.
  2. When cooked, drain and mash the carrots.
  3. Mix the cornstarch and sugar.
  4. Mix with the mashed carrots.
  5. Add the lightly beaten eggs, cool melted margarine, and ground cinnamon.
  6. Stir well, and pour in bundt pan coated with caramel.
  7. Boil in the pressure cooker half full of water for approximately for 30 to 35 minutes.
  8. Allow to cool completely in the pan.
  9. Serve cold.
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