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Carrot Pudding

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Drink, Baked

Tags: medium difficulty, recipes for pudding, recipes using baking powder, recipes using baking soda, recipes using brown sugar, recipes using butter, recipes using carrot, recipes using egg, recipes using lemon juice, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACarrot_Pudding)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACarrot%20Pudding&oldid=4517909

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Preheat oven to 325 °F (150 °C).
  2. Cook carrots until soft, then drain and mash them. Set aside.
  3. Sift together flour, salt, baking powder, and baking soda.
  4. Cream together shortening and egg yolks.
  5. Beat in brown sugar, cold water, lemon juice, and vanilla until well-mixed. Stir in mashed carrots, then dry ingredients.
  6. Whip the egg whites until stiff, then fold into carrot batter.
  7. Transfer batter to a well-greased ring mold (with a bottom).
  8. Place a large shallow pan with about an inch of water in the preheated oven, and place the pudding in the pan.
  9. 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.