1 cup vegetable oil
2 eggs, beaten
1 1/4 cups white sugar
4 large carrots, peeled and sliced into 1/2 inch pieces
3 tomatoes, chopped
Heat vegetable oil in large foil-lined saucepan over medium-low heat. Blend eggs and sugar until they become thicken. Thicken 1 cup of this mixture, putting an equal amount of flour on both sides of egg mixture. Slowly whisk back half-and-half, and reserve 2 tablespoons liquid. Whisk egg mixture into flour mixture. Bring to a boil for 1 minute. Reduce heat to low and simmer for 8 to 10 minutes, stirring frequently.
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