A wonderful treat that is rich in protein. Heart-warming and cozy fall dish that your whole family will crave, especially as the nights grow longer and the howl of the fall breeze creeps in. Bake fresh in the morning for breakfast or make ahead the night before. It is delicious warm or cold.
2 pint jars of canned carrots
1/4 cup melted coconut oil (plus 1 Tablespoon each, for the skillet and cake pan)
1 cup brown sugar
2 Tablespoons molasses
1 Tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon mace (optional)
Preheat oven to 350F
Canned carrots retain a lot of moisture making the texture mushier than most people appreciate. You can easily reduce the water retained in the carrots by cooking in a skillet for a few minutes. I prefer a cast iron pan with coconut oil in it.
Cook in the skillet on medium/high heat for approximately 7-10 minutes until carrots have begun to caramelize, shrunk a bit and are firmer to the touch.
Blend all ingredients in the blender until smooth and creamy
Pour into a greased 9”x13” cake pan and bake in a 350F degree oven until firm in the center. Your carrot custard is done when a knife inserted near the center comes out clean.
Allow to cool for a couple of minutes then slice into equal parts and use a spatula to serve. This will be similar to pumpkin pie filling. It is so delicious that it can be eaten plain or served with heavy cream, coconut milk or any other milk alternative. This will pair well with breakfast meats, canned peaches or apples as well.