Carrot Pudding

Directions

1. 1
   1.
2. 2
   Preheat the oven to 300F.
3. 3
   In the bowl of a food processor fitted with the metal blade, or an elecric mixer fitted with the paddle beater, beat the egg yolks and sugar together until light and fluffy.
4. 4
   Alternate additions of small amounts of butter and small amounts of flour, until all are incorporated.
5. 5
   Add carrots and cheese.
6. 6
   Pulse to blend.
7. 7
   Pour into bowl and fold in baking powder.
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   2.
9. 9
   Beat the eggs whites until fluffy.
10. 10
    Stir small amount into the batter with a whisk.
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    Fold in the remaining egg whites.
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    3.
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    Pour the mixture into a buttered 3-quart souffle dish or a 9 x 14-inch pan.
14. 14
    Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center of the pudding comes out clean.
15. 15
    4.
16. 16
    While the pudding is baking, saute the walnuts in the butter for about 1 minute, sprinkle with the sugar, and top the pudding.
17. 17
    Scoop out helpings and serve.