Baked Carrot Pudding
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Cinnamon||1 1⁄4 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Light brown sugar||1 Cup (16 tbs), firmly packed|
|Carrot||1 Cup (16 tbs), firmly packed|
|Chopped peeled apple||1 1⁄2 Cup (24 tbs) (3 Medium, Tart Apples)|
|Seedless raisins||3⁄4 Cup (12 tbs)|
Sift flour, measure, and resift 3 times with salt, spices and baking powder.
Cream shortening thoroughly and gradually blend in sugar.
Add carrot, apple, and raisins and mix thoroughly.
Add flour mixture slowly, mixing until well blended.
Turn 1/2 cup batter into each buttered individual mold (custard cups are suitable) ; bake in a moderately slow oven (325° F.) for 1 hour, or steam for 1 1/2 hours in covered molds.
Serve hot with Orange or Lemon Sauce.
Serving size: Complete recipe
Calories 2940 Calories from Fat 940
% Daily Value*
Total Fat 107 g163.9%
Saturated Fat 26.7 g133.7%
Trans Fat 13.5 g
Cholesterol 0 mg
Sodium 2643.1 mg110.1%
Total Carbohydrates 500 g166.8%
Dietary Fiber 20.6 g82.4%
Sugars 311 g
Protein 26 g51.6%
Vitamin A 429.8% Vitamin C 34.1%
Calcium 77.2% Iron 74.1%
*Based on a 2000 Calorie diet