SWEET CARROT PUDDING
Make and share this Sweet Carrot Pudding recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Butter a 6-cup ring mold well and preheat oven to 350°F.
- Cream butter and shortening; add sugar, a little at a time, and beat until light and fluffy.
- Beat in the eggs, one at a time, and add lemon juice and zest.
- Sift together flour, soda, baking powder, salt and allspice.
- Stir into butter mixture.
- Stir in carrots and transfer to ring mold and cover with a buttered round of foil.
- Set into a baking pan, add enough hot water to come 2/3s of the way up mold and bake for 30 minutes.
- Remove foil and bake 30 minutes more or until a cake tester comes out clean.
- Let cool on rack for 10 minutes.
- Invert onto platter.
- Serve warm with Gingered Whipped Cream.
- Gingered Whipped Cream: Beat all the ingredients together until cream holds soft peaks and transfer to a serving bowl.
Nutrition Facts : Calories 593.5, Fat 31.3, SaturatedFat 16, Cholesterol 170.3, Sodium 245.5, Carbohydrate 73.3, Fiber 1.4, Sugar 53.7, Protein 6.5
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Jack Bubb
[email protected]Thanks for sharing this recipe! I can't wait to try it.
Adams Emmanuel
[email protected]This recipe is a keeper! I'll definitely be making it again.
Kamona Adrita Mony
[email protected]I didn't have any walnuts, so I used pecans instead. They worked great!
ronald cheruiyot
[email protected]The pudding was a bit dry. I think I would add an extra egg next time.
hisab mahmud
[email protected]This pudding was a little too sweet for my taste. I would recommend reducing the amount of sugar by half.
Rojan Lama
[email protected]I added a cup of grated zucchini to the pudding and it was a great way to sneak in some extra vegetables.
Achuil Gong
[email protected]I made this pudding gluten-free by using almond flour and it turned out great! It was just as moist and flavorful as the original recipe.
ABDUL Waheed Shaikh
[email protected]I'm not a huge fan of carrots, but this pudding was surprisingly delicious. The spices and the glaze really helped to balance out the carrot flavor.
Md Yoanus
[email protected]This is a great dessert to make ahead of time. I made it the day before and it was even better the next day.
Deluara Akthar
[email protected]I love this recipe! It's so easy to make and it always turns out perfectly. I've even made it for company and they all loved it.
Issa Mastira
[email protected]This was a great recipe! I made it for my Easter brunch and it was a big hit. The pudding was moist and flavorful, and the glaze was the perfect finishing touch.
AChi Beltus
[email protected]I've made this pudding several times now and it's always a hit. It's the perfect dessert for any occasion.
ismaila adegboyega
[email protected]I made this pudding for a potluck and it was a huge success! Everyone loved it and couldn't stop raving about how moist and flavorful it was.
Priya Sikdar
[email protected]This recipe was easy to follow and the pudding turned out great! I used a bundt pan and it came out perfectly. The flavor was wonderful and it was a big hit with my family.
Md Alhuz Mahmud
[email protected]This carrot pudding was a delightful surprise! I had never tried anything like it before, but the combination of carrots, spices, and raisins was absolutely delicious. It had a lovely moist texture and a warm, inviting aroma. I especially enjoyed the