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Carrot Cake Pudding | Great Performances


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Carrot Cake Pudding
by Suzannah Schneider, Sustainability Connector

Image © PaleOMG


2 cups Carrots

2 Tbs Coconut butter

2 Tbs Almond butter

1 tsp Vanilla extract

1/4 cup Maple syrup

1 tsp Cinnamon

½ tsp Nutmeg

¼ tsp Ground cloves

pinch of salt


1. Place carrots in a saucepan and add water to cover.

2. Place under medium heat and cook for 20-25 minutes or until carrots are soft when you poke them with a fork.

3. Drain carrots.

4. Place carrots in the food processor and puree.

5. Then add the rest of your ingredients to your food processor and puree until completely mixed.

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