1 cup butter, softened
1 cup water
1 cup Braunschweiger
1 cup white sugar
1 large orange
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 cups carrots, sliced
1 cup flaked dry bread
1 cup raisins
1 cup white sugar
1/2 cup chopped dried fruit
1/2 teaspoon vanilla extract
1 cup rolled oats
1 cup rolled blackberries
1 cup nonfat dry milk
1 1/4 cups water
3 eggs
1/3 cup vegetable oil
1 tablespoon white vinegar
Prepare buttermilk in large bowl. Stir in 1/3 cup sugar, ¾ cup butter and 1 cup water. Stir until all ingredients are thoroughly combined.
In a large bowl, stir together carrots with 3 cup flour; stir into flour mixture just until combined. Stir in baking powder and baking soda. Stir in salt and 1/2 cup flour. Stir milk and eggs together and gently fold into dry ingredients. Fold in raisins and torn wheat. Stir milk/egg mixture back into dry ingredients, pour mixture into prepared 1-quart baking dish.
Heat oven to 350 F. Line bottom of baking dish with non-stick foil. Lightly grease foil. Spread evenly in prepared pan.
Pour milk and eggs into prepared batter. Beat in vanilla extract until mixture shakes without lumps and is smooth. In small saucepan, stir vegetable oil, vinegar and 1 cup sugar/flakes of rye in small, non-stick, over low heat. Bring to a boil, then reduce temperature to medium-low. In small bowl, beat together 1 cup rolled oats and 1 cup frozen chopped carrots. Return to low heat, cover and simmer 15 minutes, until onions are tender. In serving bowl, stir remaining 2 cups milk or 1/2 cup sugar/flakes of rice, nutmeg and 1 tablespoon vinegar/wheat mixture. Spoon pudding out onto prepared dessert plate. To serve, layer 3/4 teaspoon of carrot mixture, 1/3 of fruit mixture and 1 teaspoon of vanilla into pudding, then sprinkle top with 3/4 of whipped topping mix. Sprinkle top with additional toasted pecans.