Too bad: these carrots were good but nothing special, certainly not worth the effort/expense of the carrot juice. (Besides, you want more pudding, right?)
NEXT TIME I'll skip the water to see if the problem tonight was too much liquid, making it impossible to cook down to a carroty-syrup as was supposed to happen.
RECIPE for CARROT JUICE CARROTS
Time to table: 45 minutes
1 pound carrots, peeled and cut into bite-size pieces
3/4 cup carrot juice
1 teaspoon butter
Salt and pepper
Add all the ingredients to a skillet large enough for a single layer of carrots. (The recipe specified adding enough water to cover here but I don't recommend it.) Cooking over MEDIUM heat until the carrots are cooked and the carrot juice syrupy.