Carrot Pudding

Carrot Pudding

12 oz. frozen sliced carrots

1 T. butter

1/2 C. sugar

3 T. self rising flour

1 tsp. vanilla extract

2 large eggs, beaten

Place the carrots in a pot and cover with water. Bring up to a boil and cook till very tender, about 20 minutes. Drain the water and place the carrots in a bowl, add the butter, and mash well with a potato masher. Stir in the sugar, flour and vanilla. Stir in the eggs and combine well. Pour into a 1 1/2 quart baking dish and bake in a 350 degree oven for 30 minutes.