Sweet Carrot Sauce

A few weeks ago, I saw a recipe for Carrot Curd on Anatomy of a Dinner Party .  Never heard of it… didn’t really know what the hell a curd was apart from a cheese by-product… but it looked darn good, and I have been dying to make a “lighter” version of it ever since.  I’m not sure I did it much justice, so I’ll just call mine Sweet Carrot Sauce and encourage you to visit the original recipe if you desire the real thing.  What I did come up with is very tasty, very saucy, and a great change of pace from pumpkin butter.

The pumpkin has absolutely nothing to do with anything.

The pumpkin has absolutely nothing to do with anything. Touch of Autumn.

7 large egg yolks
2 large eggs
1/4 cup sugar free maple maltitol based syrup
1/4 cup erythritol
1/2 cup Whey Low
2 Tbsp Splenda Brown
2/3 cup carrot juice
1 cup VERY finely chopped carrots
1/4 cup butter
3 tablespoons heavy cream


  • In medium (non-reactive) bowl, whisk yolks and whole eggs until combined.
  • Add erythritol, Whey Low, Splenda Brown, and maltitol syrup.  Once again, whisk until combined.
  • Add carrot juice and a pinch of salt.  Whisk, whisk, whisk-a-go-go.
  • Put mixture in (non-reactive) pan. Cut butter into 4 pieces, and add to pan. Cook over medium to low heat stirring CONSTANTLY with a wooden spoon until mixture thickens into a thin sauce-like consistency.
Combining eggs, carrots, juice, and a veritable cocktail of sweeteners.

Combining eggs, carrots, juice, and a veritable cocktail of sweeteners.

The recipe says to stir constantly, and it means CONSTANTLY! There is a very fine line here between creating a sauce and creating sweet scrambled eggs with carrots… at least the way I did it.  Maybe the next few paragraphs will allow me to blame something besides my own ineptitude.

I had a lot of curiosity to satisfy by the time I was done with this recipe.  First of all, what in blazes is a curd?   Indeed, it’s a byproduct of cheesemaking, but according to Wikipedia

“The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word curdled is generally used (e.g., bean curds, lemon curd, or curdled eggs).”

Silly me.  I know what curdled eggs are.  Nevertheless, I pulled up one or two more definitions to satisfy my obsessive curiosity.  The Merriam-Webster dictionary says…

1 : to form curds; also : to congeal as if by forming curds [a scream curdled in her throat]

Ahhh… the plot thickens!  lolz.  See what I did there??  And I think curdled screaming is very Halloween appropriate, so we’ll leave that there.  Finally, dictionary.net says…

1. To change into curd; to cause to coagulate. “To curdle whites of eggs” –Boyle. [1913 Webster]
2. To congeal or thicken. [1913 Webster]

Ok, I’m more than satisfied.  Was it good for you, too?

That spoon should be stirring!@~

That spoon should be stirring!@~

Alrighty.  Next course of action was to find out a little more about non-reactive pans and bowls.  I knew it had something to do with acid and metal, but my cookware is limited.  I went with what I had.  Turns out, I was ok with the non-stick pan.  Might be that the non-stick pan only worked because it’s cheap and all the non-stick coating has worn off.

Recipe Tips had this to say on the subject of non-reactive crap…

A pan or bowl made of non-porous material the does not alter or add a flavor to or change the color of a food being prepared. Stainless steel, glass, enamel, and glazed ceramic are examples of non-porous materials that do not adversely affect the taste and appearance of foods such tomatoes or citrus fruits that are high in acidic content and may react with absorb components of porous substances. [sic]

The jist of my research was:  Avoid aluminum.

Guess my noxious plastic storage container was a suitable alternative to jarring.

Perhaps my noxious plastic storage container isn't ideal either.

Of course, the first thing I did with this was add it to Greek yogurt.  I like to make sweet snacks with Greek yogurt as the base, but I usually wind up adding an extra packet or two of sweetener to the concoction.  This was the first thing I ever added that required no enhancement.  It didn’t take much.  It is SUPER sweet.  You might opt to cut back on the sweeteners a bit, depending upon what you plan to do with it.  I never seem to remember that you need only 1/2 as much Splenda Brown as brown sugar called for in a recipe.  Not sure that had much of a bearing here, all told…

I might have to go ahead and make a low sugar version of the pumpkin bread featured in the original recipe, just so I can drizzle this on top!  So, I really don’t know what a serving size is.  I reckon I had about 4 cups when all was said and done… and I think I used about 1/8 cup on my Greek yogurt, if that.  If you can MODERATE the amount you use, this can be enjoyed as part of a reduced sugar / reduced carb program.  Having said that, Whey Low provided a large portion of the sweetener.  Whey Low claims to be low impact.  Nevertheless, it’s still a form of sugar.  Make of that what you will.  This was the first time I cooked with Whey Low.  It worked out pretty well, but I will still moderate my usage of the stuff.  I really wanted to wait until I found some Whey Low gold, but I gave up.  I should have ordered some from the good ole information superhighway when I first thought about it, but I was wrastlin’ with my inner moppet over that sugar issue.

Pathetic and lazy, I bought a Pumpkin Pal.  What's with the teeth?

Pathetic and lazy, I bought a Pumpkin Pal. What's with the teeth?

My husband has a link for everything!

My husband has a link for everything!

Find this recipe in my SparkRecipes recipe box.
For the full-on real thing, visit Anatomy of a Dinner Party.


  1. gharkness says:

    Hey, you made Owl Eyes! (See, in the picture where the spoon is supposed to be stirring?) Betcha didn’t notice that!

    This looks pretty good, and all the super-sweet is right down my alley. However, I’ll have to forego the maltitol. Too bad my greek yogurt already is full of protein powder (chocolate)…I’ll need to make some more plain to put this carrot curd on! Eventually, when my greek yogurt stash runs out, I may do that!

    Good job!

  2. Thanks. :) If you get around to it, please let me know how it turns out.

  3. The author of the original recipe relayed to me (via her Mr.) that a proper curd is custard-like. Indeed, I notice the sauce continues to thicken in the fridge throughout the day.

  4. So excited you tried the recipe!

  5. Patti… rumor has it, your lemon curd is to die for. Is that up there??

  6. No, but I could do that. I’ve gotten a couple requests for some recipes, so I will do that this weekend, with a link to your site! Thanks so much, Vicky!

  7. Linda Skow says:

    Going to try the carrot curd next week.

    Just another comment on your reactive pan. That also includes cast iron and copper. 😉

  8. I’m too lazy to lift cast iron, so no worries there. :) Thanks.. good stuff to know.

  9. blog.prairieharpy.com is very informative. The article is very professionally written. I enjoy reading blog.prairieharpy.com every day.

Speak Your Mind