Carrot pudding

It looks kind of gross but it tasted surprisingly good - like pumpkin pie, almost. I had grated one big carrot (about 2 cups worth) and melted some butter in the rice cooker. I stirred the carrot into the butter and beat an egg. Then I added milk, sugar and vanilla to the egg and poured that into the carrot and butter in the rice cooker. It smelled sort of like pie so I decided to add cinnamon, which made the egg mixture turn brown instead of off-white. I had no idea how long to cook it, since I'd gotten the idea from grated sweet potato recipes that baked for anywhere from 30 to 90 minutes, but I think it was in the rice cooker for about an hour. I took the lid off for a while to let some of the liquid evaporate because the carrots made it too wet.

I think I should not have stirred it (because I was afraid it would stick, but it didn't) and then the egg mixture might have set a bit more, rather than being carrot shreds with flan-like stuff mixed in. It didn't taste at all like carrots, but like pumpkin pie. The recipe I used called for 3/4 a cup of sugar, which I thought might be too much, but that's how much I used and it definately was not too sweet. Also, it was quite good chilled as a leftover.