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Carrot Pudding

Reviewed: Oct. 28, 2012
My Mom first served this to our family in 1956; she got it from a lady she worked with in Marsing, ID. I've been making in for my family since 1969 and we all love it. Sometimes I make it in 16 oz vegetable cans and bake it like bread rather than steaming. It stores nicely in fridge. I like it toasted and spread with cream cheese. Yum!
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