Carrot Pudding (Pudin de Zanahoria)

1 cup grated carrot
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
3 tablespoons butter, softened
1/2 cup granulated sugar
4 eggs, beaten
2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 teaspoon vanilla extract

Combine carrot, lemon juice and lemon rind in bowl. Let stand for 10 minutes.

Cream butter and sugar in mixer bowl until light and fluffy. Blend in eggs. Add flour, salt, vanilla extract and carrot mixture; mix well. Spoon into buttered baking dish. Bake at 350 degrees F for 20 minutes or until set and golden brown.

Yield: 4 servings