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Carrot Pudding

Carrot Pudding — a pudding recipe, 12 ingredients.

Pudding

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 1 cup shortening, butter, or margarine → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0