CARROT PUDDING
This is a wonderful spice filled dessert that resembles plum pudding but is low in fat (unless you use the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!
Provided by Joyce Rehagen
Categories Desserts Custards and Pudding Recipes
Yield 7
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
- Steam the cake for 2 hours. Serve warm.
- Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.
Nutrition Facts : Calories 551.6 calories, Carbohydrate 93.8 g, Cholesterol 58.2 mg, Fat 19.9 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 12.3 g, Sodium 295.5 mg, Sugar 70.5 g
STEAMED CARROT PUDDING
This recipe has been in my family for at least three generations, passed down from my Canadian grandmother. It's been a favorite wintertime dessert for us and always included for Easter dinner and other holiday meals. -Ann Searcey, Kettering, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.
Nutrition Facts : Calories 570 calories, Fat 28g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 760mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 5g fiber), Protein 9g protein.
OLD FASHIONED CARROT PUDDING
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
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
WORTEL PUDDING - CARROT PUDDING
This hearty, heirloom recipe for a steamed pudding is delicious with the bruine saus or with lightly sweetened whipped cream or a good vanilla ice cream. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Chop suet finely and mix with grated carrots, apples, and potatoes.
- Add sugar, water and molasses.
- Sift dry ingredients together together over the top of the raisins and citron.
- Add to mixture and mix well.
- Pour into greased molds and steam for three hours.
- For the sauce: Mix sugar and flour together; add boiling water gradually, stirring constantly and cook until mixture thickens.
- Add butter and vanilla extract.
Nutrition Facts : Calories 746.1, Fat 28.7, SaturatedFat 15.8, Cholesterol 23.1, Sodium 515.6, Carbohydrate 119.3, Fiber 2.9, Sugar 76.4, Protein 5.7
CARROT PUDDING
Categories Cheese Egg Side Bake Thanksgiving Cheddar Carrot Fall Winter Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 300°F. In the bowl of a food processor fitted with the metal blade, or an elecric mixer fitted with the paddle beater, beat the egg yolks and sugar together until light and fluffy. Alternate additions of small amounts of butter and small amounts of flour, until all are incorporated. Add carrots and cheese. Pulse to blend. Pour into bowl and fold in baking powder.
- 2. Beat the eggs whites until fluffy. Stir small amount into the batter with a whisk. Fold in the remaining egg whites.
- 3. Pour the mixture into a buttered 3-quart soufflé dish or a 9 x 14-inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center of the pudding comes out clean.
- 4. While the pudding is baking, sauté the walnuts in the butter for about 1 minute, sprinkle with the sugar, and top the pudding. Scoop out helpings and serve.
STICKY CARROT PUDDINGS
Our modern rendition of carrot pudding is moist, dense, and fragrant with cinnamon, cardamom, and vanilla -- and topped with toffee sauce and candied carrot ribbons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees, with rack in middle. Lightly butter 8 (6-ounce) ramekins.
- Soak raisins in the hot water until plump, about 15 minutes. Drain.
- Whisk together flour, salt, cinnamon, cardamom, and pepper; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 minutes. Mix in eggs, 1 at a time. Mix in vanilla. Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts, and raisins.
- Pour into ramekins, filling each three-quarters full. Bake on a rimmed baking sheet until just set, about 30 minutes.
- Transfer ramekins to a wire rack. Let cool slightly, about 5 minutes. Turn puddings out onto dishes. Spoon about 1/4 cup toffee sauce over each, and garnish with carrot ribbons.
MOM'S FAMOUS CARROT PUDDING
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
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
CARROT PUDDING
These puddings are spicy; if desired, omit the jalapeno, or adjust the amount to taste.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 15
Steps:
- Coat four 3-inch-by-2 1/2-inch ramekins with nonstick cooking spray. Coat with bread crumbs, and tap out excess. Set aside. Heat oven to 450 degrees. Place the carrots, onion, shallots, thyme, rosemary, and jalapeno pepper in a baking pan. Drizzle with olive oil, and toss to coat. Place in the oven to roast, turning over halfway through the cooking, until golden brown and tender, about 25 minutes.
- Reduce oven to 375 degrees. Transfer roasted carrots, onion, shallots, and jalapeno pepper to the bowl of a food processor. Process, scraping down the sides as needed, until a thick puree is formed. Transfer puree to a medium bowl. Add the salt, black pepper, pecorino cheese, picked thyme, and chopped rosemary, and stir to combine; set aside.
- Using an electric mixer fitted with the whisk attachment, whisk the eggs on high speed until thick, pale, and frothy, and at least tripled in volume, about 5 minutes. Stir 1/4 of the beaten egg into the carrot puree. Fold remaining beaten egg into this mixture. Divide carrot mixture among the prepared ramekins, and place in the oven until puffed and golden brown, about 30 minutes. Remove from oven, and serve.
Nutrition Facts : Calories 185 g, Cholesterol 167 g, Fat 8 g, Fiber 5 g, Protein 9 g, Sodium 468 g
CARROT PUDDING
Steps:
- Preheat oven to 350. Lightly butter a 6-8 cup baking dish 2-3 inches deep. If you wish to use the puff pastry base, roll it out a little thinner and place it on the bottom and up the edges of your pan. Refrigerate until ready to use. Mix all remaining ingredients thoroughly in a large bowl. Pour the mixture over the pastry or directly into the prepared pan if no pastry is used. Bake for 1 hour or until pudding appears set in the middle and nicely browned.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 209 milligrams, Sugar 5 grams, TransFat 0 grams
CARROT PUDDING
Steps:
- Preheat oven to 400 degrees.
- Trim carrots and scrape them all over. Cut carrots crosswise into 1/4-inch rounds. There should be about 4 cups.
- Put carrots in saucepan and add water to cover. Bring to the boil and cook 5 minutes. Drain.
- Put carrot rounds into container of a food processor or electric blender and blend thoroughly. Add scallions and blend a second time. There should be about 3 cups. Put the mixture in a mixing bowl.
- Beat the eggs with the milk, salt, pepper and nutmeg. Add this to the carrot mixture and beat to blend.
- Generously butter the inside of a 4-cup baking dish (a souffle dish is recommended). Pour the mixture into the baking dish. Dot the top with two teaspoons butter. Place in the oven and bake 25 minutes.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 581 milligrams, Sugar 10 grams, TransFat 0 grams
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