Lucys Carrot Pudding Recipes

OLD FASHIONED CARROT PUDDING

Old Fashioned Carrot Pudding image

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

Ingredients

½ cup shortening
1 cup white sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup grated carrots
1 cup raisins
1 cup chopped walnuts
¾ cup white sugar
1 ½ teaspoons cornstarch
1 pinch salt
1 ¼ cups hot water
3 ½ teaspoons butter
3 ½ teaspoons lemon juice
1 ½ teaspoons vanilla extract

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

MOM'S FAMOUS CARROT PUDDING

Mom's Famous Carrot Pudding image

One of my mom's signature casserole dishes for Thanksgiving at our house was a carrot pudding, which could be served either as a side dish during the main meal or as part of dessert. Even when it isn't Thanksgiving this casserole is worth making because it's easy to make and very satisfying. Enjoy!

Provided by bstotter

Categories Dessert

Time 1h10m

Yield 1 casserole, 8-12 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs canned sliced carrots, drained
2 cups flour
1 cup light brown sugar
1 cup vegetable oil
4 eggs
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons fresh lemon juice
2 tablespoons water

Steps:

Preheat oven to 350 degrees Fahrenheit.
Mash the carrots in a separate bowl.
In another bowl, mix wet ingredients then add the mixture to the dry ingredients in a big mixing bowl. Add the mashed carrots and continue mixing until everything is fully incorporated.
Put the mixture in a greased, 2-quart baking dish. Bake for 1 hour. Best served right out of the oven or warmed up.

Nutrition Facts : Calories 542.6, Fat 30.3, SaturatedFat 4.4, Cholesterol 105.8, Sodium 573, Carbohydrate 62, Fiber 4, Sugar 32, Protein 7.5

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