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Baked Carrot Pudding

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Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Cinnamon 1 1⁄4 Teaspoon
  Cloves 1⁄4 Teaspoon
  Nutmeg 1⁄2 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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday
Cook Time: 
90 Minutes

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