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Carrot Pudding
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4517909
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1.5 lbs (1.25 kg / about 4–5 ea.) carrots
- 1¼ cups flour
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup shortening, butter, or margarine
- 2 egg yolks
- ⅓ cup brown sugar
- 1 tbsp water
- 1 tbsp lemon juice
- ½ tsp vanilla
- 2 egg whites
Directions
- Preheat oven to 325 °F (150 °C).
- Cook carrots until soft, then drain and mash them. Set aside.
- Sift together flour, salt, baking powder, and baking soda.
- Cream together shortening and egg yolks.
- Beat in brown sugar, cold water, lemon juice, and vanilla until well-mixed. Stir in mashed carrots, then dry ingredients.
- Whip the egg whites until stiff, then fold into carrot batter.
- Transfer batter to a well-greased ring mold (with a bottom).
- Place a large shallow pan with about an inch of water in the preheated oven, and place the pudding in the pan.
- Bake for 1 hour. Unmold onto a serving plate while still somewhat warm.
Notes
If needed, you can substitute baby carrots for the regular carrots.
If desired, you can add other chopped vegetable (peas, chopped string beans, etc).
If you can't make a water bath, just bake without it.