This is a recipe from a class of Southern traditional dishes, a simple, baked, comforting, homey dish. I have a repertoire of these puddings. Corn pudding and chicken pudding and tomato pudding, all savory and all delicious. <br /> <br />But this dish walks the fine line between savory and sweet. It is usually served as a side dish for a rich meat like pork chops or loin, but I have often had it served as a light luncheon dish for bridal or baby showers. It is a feature in many of the local community cookbooks around here, and was a regular feature of a certain local caterer for many years. I have jumped off from those recipes, jazzing things up with a fresh grating of orange zest to add brightness and fresh ginger for zing. Most recipes I’ve read simply call for “mashed carrots,” and many cooks just boil the carrots and mash them. But I like to roast them in a little butter to really bring out the carrot flavor and natural sweetness, and I finish in the food processor to speed things up. <br /> <br />

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