OLD FASHIONED CARROT PUDDING
I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.
Provided by Carol Shorter Hicks
Categories World Cuisine Recipes European UK and Ireland English
Time 4h20m
Yield 12
Number Of Ingredients 18
Steps:
- In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
- Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
- To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 55.3 g, Cholesterol 3.1 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 268.7 mg, Sugar 38.3 g
CARROT PUDDING
Categories Cheese Egg Side Bake Thanksgiving Cheddar Carrot Fall Winter Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 300°F. In the bowl of a food processor fitted with the metal blade, or an elecric mixer fitted with the paddle beater, beat the egg yolks and sugar together until light and fluffy. Alternate additions of small amounts of butter and small amounts of flour, until all are incorporated. Add carrots and cheese. Pulse to blend. Pour into bowl and fold in baking powder.
- 2. Beat the eggs whites until fluffy. Stir small amount into the batter with a whisk. Fold in the remaining egg whites.
- 3. Pour the mixture into a buttered 3-quart soufflé dish or a 9 x 14-inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center of the pudding comes out clean.
- 4. While the pudding is baking, sauté the walnuts in the butter for about 1 minute, sprinkle with the sugar, and top the pudding. Scoop out helpings and serve.
CARROT PUDDING
Steps:
- Preheat oven to 350. Lightly butter a 6-8 cup baking dish 2-3 inches deep. If you wish to use the puff pastry base, roll it out a little thinner and place it on the bottom and up the edges of your pan. Refrigerate until ready to use. Mix all remaining ingredients thoroughly in a large bowl. Pour the mixture over the pastry or directly into the prepared pan if no pastry is used. Bake for 1 hour or until pudding appears set in the middle and nicely browned.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 209 milligrams, Sugar 5 grams, TransFat 0 grams
STEAMED CARROT PUDDING
This recipe has been in my family for at least three generations, passed down from my Canadian grandmother. It's been a favorite wintertime dessert for us and always included for Easter dinner and other holiday meals. -Ann Searcey, Kettering, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.
Nutrition Facts : Calories 570 calories, Fat 28g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 760mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 5g fiber), Protein 9g protein.
BAKED CARROT PUDDING
This is a truly Irish dessert, which can also be enjoyed as a sweet main course. It is so delicious: moist and tasty. No need for further explanations. Try it out!
Provided by Lalaloula
Categories Dessert
Time 1h
Yield 2 puddings
Number Of Ingredients 8
Steps:
- Grate the carrots (the finer the moister the pudding gets) and preheat the oven to 200°C.
- Combine flour, sugar and spices in a bowl. In a second bowl cream the butter. Add to the flour-mixture.
- Add the carrots and the raisins. Blend well.
- Fill into two oven-proof dishes, sprinkle with some sugar and bake for 40-45 minutes (cover after 20 minutes if already browned on top).
- Serve with vanilla ice-cream, whipped cream or custard.
CARROT PUDDING
This is a wonderful spice filled dessert that resembles plum pudding but is low in fat (unless you use the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!
Provided by Joyce Rehagen
Categories Desserts Custards and Pudding Recipes
Yield 7
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
- Steam the cake for 2 hours. Serve warm.
- Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.
Nutrition Facts : Calories 551.6 calories, Carbohydrate 93.8 g, Cholesterol 58.2 mg, Fat 19.9 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 12.3 g, Sodium 295.5 mg, Sugar 70.5 g
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