Carrot Pudding

Ingredients:

2 pounds carrots, boiled & mashed

1 teaspoon salt

1/2 cup sugar

1 cup milk

1/2 stick margarine

3 eggs, at room temperature

2 tablespoons all-purpose flour

1/2 teaspoon cinnamon

1 teaspoon baking powder

1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees. In a large bowl, combine all ingredients and mix well. Pour into a 2-quart greased casserole dish. Bake at 350 degrees for 1 hour.