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Spicy Carrot Pudding

Ingredients
  Shredded carrot 1 1⁄2 Cup (24 tbs)
  Fine dry bread crumbs 2 Cup (32 tbs)
  Brown sugar 1 1⁄3 Cup (21.33 tbs), packed
  Raisins 3 Cup (48 tbs)
  Chopped dates 1 Cup (16 tbs)
  Diced candied cherries 1⁄2 Cup (8 tbs)
  Chopped mixed peel 1⁄2 Cup (8 tbs)
  Chopped nuts 1⁄2 Cup (8 tbs)
  Cinnamon 1 1⁄2 Teaspoon
  Allspice 1⁄2 Teaspoon
  Cloves 1⁄4 Teaspoon
  Nutmeg 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Sour milk/Buttermilk 2 Cup (32 tbs)
  Dark molasses 1⁄3 Cup (5.33 tbs) (for cooking)
  Baking soda 2 Teaspoon
Directions

Shred carrots on a medium shredder.
Mix the first thirteen ingredients together.
Combine sour milk, molasses and soda in a separate bowl.
Mix well.
Pour over the fruit-carrot mixture and stir until well combined.
Spoon into two oiled molds.
Cover with foil and steam 2 hours.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Steamed
Restriction: 
Vegetarian
Ingredient: 
Carrot

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5456 Calories from Fat 675

% Daily Value*

Total Fat 74 g113.8%

Saturated Fat 24 g120%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5651.9 mg235.5%

Total Carbohydrates 1185 g394.9%

Dietary Fiber 60.9 g243.7%

Sugars 886 g

Protein 92 g184.1%

Vitamin A 763.1% Vitamin C 166.5%

Calcium 283.7% Iron 167.3%

*Based on a 2000 Calorie diet

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Spicy Carrot Pudding Recipe