_{by Carine Feist, M.P.H. & Chef}
 
(serves 8-10)

1 1/2 lb. carrots cleaned and diced
1/3 cup canola oil
1 tsp. vanilla extract
3 eggs
1 tsp. cinnamon
3 Tb. whole wheat flour
1/2 tsp salt
1/3 cup honey
1/3 cup maple syrup
For decoration: dried cranberries or fresh raspberries in the shape of an apple and a green apple peel to make the stem and leaves
Variation: Use three cups pureed pumpkin or butternut squash instead of the pureed carrots.

Preheat oven to 350° F.
Lightly grease a 2 quart casserole dish or a fluted quiche pan with butter or canola oil spray.

Bring a large pot of water to a boil and cook the carrots until quite tender. (You may microwave instead if desired.)  Drain and puree in a food processor. Pour the carrots into a large bowl and add oil, vanilla, and eggs and then mix thoroughly.  Next add the flour, baking powder, salt, sugar, and cinnamon and blend with a whisk until smooth.

Transfer mixture into the prepared baking dish. Bake for 45 minutes until the casserole is starting to brown around the edges and the edges of the pudding pull away from the sides of the pan. (A cake tester put into the pudding should come out clean).

Let chill and decorate with cranberries and apple peels in the shape of an apple.
Delicious served warm or chilled with whipped cream.