Carrot Pudding

Carrot Pudding Recipe

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Judy Garcia


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.


★★★★★ 1 vote

45 Min
3 Hr


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

How to Make Carrot Pudding


  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.

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About Carrot Pudding

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

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