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Carrot Cake Pudding

Ingredients
  Butter 1⁄4 Pound
  Brown sugar 1 1⁄4 Cup (20 tbs)
  Eggs 2
  Baking soda 1⁄2 Teaspoon, dissolved in 1 tablespoon hot water
  Hot water 1 Tablespoon
  Grated raw carrots 1 Cup (16 tbs)
  Seedless raisins 1 Cup (16 tbs)
  Currants 1⁄2 Cup (8 tbs)
  Finely chopped candied lemon peel 1 Tablespoon
  Finely cut candied orange peel 1 Tablespoon
  Flour 1 3⁄4 Cup (28 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Allspice 1⁄4 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Chopped nuts 1 Cup (16 tbs)
  Whipped cream 2 Tablespoon (Adjust Quantity As Needed For Topping)
Directions

Cream the butter and sugar and add beaten eggs and the dissolved baking soda.
Add the rest of the ingredients, except the whipped cream, in the order given; mix thoroughly.
Pour into a greased mold.
Bake at 350°F for 1 hour.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4354 Calories from Fat 1744

% Daily Value*

Total Fat 193 g297.6%

Saturated Fat 82.2 g410.9%

Trans Fat 0 g

Cholesterol 709.7 mg236.6%

Sodium 3247 mg135.3%

Total Carbohydrates 623 g207.8%

Dietary Fiber 35.1 g140.4%

Sugars 377.5 g

Protein 75 g150.8%

Vitamin A 573.8% Vitamin C 127.8%

Calcium 131.7% Iron 101.8%

*Based on a 2000 Calorie diet

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Carrot Cake Pudding Recipe