Carrot Pudding Recipe

LITTLE ISABELLE'S CARROT PUDDING RECIPE
(from the story book The Giant Carrot by Jan Peck)

Combine and blend until smooth:

1 cup peeled and grated carrots
2 whole eggs
1/2 teaspoon nutmeg

2 tablespoons melted butter 
1 cup honey

When smooth stir in gently:

4 slices bread cut into cubes
1/4 cup raisins
1/4 cup chopped nuts.

Pour into greased baking dish and bake for 1 hour at 350 degrees F.
Serve hot or cold. Delicious with ice cream! Yum!