Carrot Pudding

Directions

1. 1
   In a pot of water, boil and cook the carrots with the cinnamon.
2. 2
   When cooked, drain and mash the carrots.
3. 3
   Mix the cornstarch and sugar.
4. 4
   Mix with the mashed carrots.
5. 5
   Add the lightly beaten eggs, cool melted margarine, and ground cinnamon.
6. 6
   Stir well, and pour in bundt pan coated with caramel.
7. 7
   Boil in the pressure cooker half full of water for approximately for 30 to 35 minutes.
8. 8
   Allow to cool completely in the pan.
9. 9
   Serve cold.