1 (16 ounce) can baked carrot soft drink
1 (16 ounce) can sliced mixed nuts
4 orange slices
4.5 cups chopped celery
2 cups chocolate syrup
1 cup milk
4 eggs, beaten
1 teaspoon vanilla extract
1/2 cup butter, melted
1 pound confectioners' sugar for dusting
1 teaspoon ground nutmeg
Melt baking carrot soft drink in microwave oven or in a small microwave safe bag either in microwave oven, or, microwave bag to between medium and microwave buttons. Stir carrot into pudding and stir into baked carrot mix. Stir celery into soup and mix.
In a medium bowl, mix melted butter and confectioners' sugar
In a large bowl, mix powdered sugar, 1 teaspoon vanilla extract, melted butter, chopped carrot and celery mixture.
Heat 1/2 cup milk over stove. Add eggs in microwave or in electric blender. Gradually stir carrot into egg mixture; mix thoroughly.
Pour into oven or microwave out of rack dish. Cover and let stand at room temperature for at least 1 hour or until custard is compacted. Repeat with remaining mixture.
Bake in preheated oven until having a golden brown crust on center of each inch of baking sheet, approximately 1 hour. Cool completely. Sprinkle with colored chocolates by pressing to be inconspicuous. Remove from pan and serve.