Carrot Pudding Recipe

Name: Carrot Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. butter; 1/2 c. brown sugar; 1 egg, beaten; 1 c. grated raw carrots; 1 tsp. grated orange rind; 1/2 tsp. grated lemon rind; 1 Tbsp. lemon juice; 1 1/2 c. flour; 1/2 tsp. baking soda; 1 tsp. baking powder; 3/4 tsp. salt; 1/2 tsp. cinnamon; 1/2 tsp. cloves; 1/2 c. chopped nuts

Servings: persons

4 Tbsp. butter
1/2 c. brown sugar
1 egg, beaten
1 c. grated raw carrots
1 tsp. grated orange rind
1/2 tsp. grated lemon rind
1 Tbsp. lemon juice
1 1/2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 c. chopped nuts

1
Cream butter and sugar; add beaten egg; mix.
2
Combine carrots, orange and lemon rind and juice.
3
Add.
4
Sift dry ingredients; add to butter.
5
Add nuts; blend well.
6
Pour into greased 1-quart pan. Cover with 3 layers wax paper.
7
Put 2 cups of hot water in steamer; set pudding pan on rack.
8
Cover; place over high heat. When steam escapes, reduce heat to low.
9
Steam about 30 minutes in pressure cooker or about 2 hours in steamer.
10
Serve hot with Orange Sauce.

607

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 Tbsp. butter, 1/2 c. brown sugar, 1 egg, beaten, 1 c. grated raw carrots, and more.

Yes, Carrot Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Pudding

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