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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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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

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

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Baked Carrot Pudding Recipe