carrot pudding

★★★★★ 1 Review
MamaLlamasrecipes avatar
By Julie Paasch
from Redmond, WA

I made this with my mom every year at Christmas. I have updated the process and substituted shortening for suet. We served it with vanilla sauce.

★★★★★ 1 Review
serves 3-4
prep time 45 Min
cook time 2 Hr

Ingredients For carrot pudding

  • 1 c
    carrots, peeled and ground
  • 1 c
    potatoes, peeled and ground
  • 1 c
    raisins
  • 1 c
    flour
  • 1/2 c
    white sugar
  • 1/2 c
    brown sugar
  • 1 tsp
    cinnamin
  • 1 tsp
    allspice
  • 1 tsp
    nutmeg
  • 1 tsp
    baking soda, disolved in a little warm water
  • 1 c
    shortening
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How To Make carrot pudding

  • 1
    Mix all ingredients thoroughly.
  • 2
    We always made 6 batches at a time, figuring 1 batch per coffee can. To cook the pudding my mom filled greased small coffee cans about 2/3 full, covered with wax paper tied securely around the top of the can. Then she would place the cans in a canner with water in the bottom and cover with the lid. She would cook (steam) these for about 3 hours.
  • 3
    I didn't have any coffee cans, because we don't buy our coffee that way. I decided it would work by steaming it in the oven. I have seen recipes where food is put in a waterbath in the oven. So why not my Christmas Pudding? I found a "muffin pan" for making really tall muffins. At least that is what it looked like it was for. So I filled them 2/3 full and put waxed paper over the top of the whole muffin pan. Now, how to secure the wax paper? Brilliant idea, if I do say so myself, clothes pins. Worked great, putting the clothes pins around the edge holding the wax paper intact. Now, put the muffin pan in a deep roasting pan and put in a couple of inches of water. Aluminum foil to cover the whole pan and cook (steam) in oven for 2 hours. Worked great.

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