Carrot Pudding Recipe

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Carrot Pudding

Judy Garcia

By
@snflwr8351

This was a family tradition while I was growing up. Mother made it using tin coffee cans; I have used large fruit/vegetable tin cans.


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Prep:

45 Min

Cook:

3 Hr

Method:

Steam

Ingredients

1/2 c
butter
1 c
brown sugar
2
eggs
1 c
grated raw carrots
1 c
grated raw apples
1 c
raisins
2 c
dry bread crumbs
1/2 c
all-purpose flour
2 tsp
baking powder
1/4 tsp
baking soda
1/2 tsp
dalt
1 1/2 tsp
cinnamon
1 Tbsp
pumpkin pie spice

Directions Step-By-Step

1
Cream butter; gradually add sugar and mix well. Add beaten eggs, grated carrots and apples. Stir well. Add dry ingredients. Pour into greased molds, filling 2/3 full. Cover with foil and steam 3 hours. Serve warm or cold with lemon sauce (recipe follows) and whipped cream.
2
LEMON SAUCE: 1 c. sugar, 2 tsp. cornstarch, 2 c. boiling water, 2 Tbsp. butter, 1 lemon, rind and juice.
Mix cornstarch and sugar. Slowly add boiling water, stirring constantly to prevent lumping. Bring slowly to the boiling point and allow to boil 5 minutes. Remove from heat. Add lemon rind, juice and butter. Stir well. Serve warm. To serve, strain out lemon rind.

About this Recipe

Course/Dish: Cakes, Puddings
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy