Warm Carrot Puddings - Look Local - Celebrating Community

Ingredients

• 4 large Ontario Carrots, peeled
• 1/2 cup (125 mL) milk
• 1-1/2 cups (375 mL) all-purpose flour
• 1-1/2 tsp (7 mL) baking powder
• 1 tsp (5 mL) each baking soda, salt and cinnamon
• 3/4 tsp (4 mL) ground ginger or nutmeg
• 3/4 cup (175 mL) unsalted butter, at room temperature
• 3/4 cup (175 mL) packed light brown sugar
• 3 large Ontario Eggs
• 1/2 tsp (2 mL) vanilla
• Sauce:
• 3/4 cup (175 mL) unsalted butter
• 1-1/4 cups (300 mL) light brown sugar
• 1 cup (250 mL) whipping cream
• 1/4 cup (50 mL) Irish Cream or Irish Mist Liqueur