6 1/2 cups light whipping cream
1 (1 ounce) package instant vanilla pudding mix
1/2 cup miniature marshmallows
8 carrots, diced
1 large potato, diced
6 egg yolks
1 cup corn syrup
1 teaspoon lemon juice
1 (8 ounce) can sweetened citrus juices
2 teaspoons white sugar
1 teaspoon crushed pecans
1 (8 ounce) can frozen orange juice concentrate
1 1/2 cups confectioners' sugar
1 teaspoon lemon zester (optional)
1/2 cup mini marshmallows
Preheat oven to 350 degrees F (175 degrees C). Bake carrots in preheated oven for 10 minutes. Transfer carrots to a microwave safe bowl. On a plate or in a processor, combine pudding mix, marshmallows and carrots. Spread carrot mixture over carrots. Press margarine into bowl. Drape carrot mixture over two or three slices of carrot.
Bake carrots for 50 minutes in the preheated oven, turning once. Beat cream and gelatin in small bowl until well blended; set aside.
Heat first 2 tablespoons of lemon juice in microwave oven over low heat. Drop 2 tablespoons carrot mixture over carrots. Serve with custard cream in medium saucepan, or over vegetables or fruit. Toss to coat. Garnish with confectioners' sugar, lemon zester and mini marshmallows.