Carrot Pudding Recipe

Name: Carrot Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 egg yolks; 1/2 cup sugar; ½ tablespoons butter, unsalted; 3/4 cup flour; 2 pounds carrots, large dice, cooked; 1/2 cup cheddar cheese, grated; 1 1/2 teaspoons baking powder; 4 egg whites; 2 cups walnut pieces; 2 tablespoon butter, unsalted; 1/4 cup sugar

Servings: persons

3 egg yolks
1/2 cup sugar
½ tablespoons butter, unsalted
3/4 cup flour
2 pounds carrots, large dice, cooked
1/2 cup cheddar cheese, grated
1 1/2 teaspoons baking powder
4 egg whites
2 cups walnut pieces
2 tablespoon butter, unsalted
1/4 cup sugar

1
1.
2
Preheat the oven to 300F.
3
In the bowl of a food processor fitted with the metal blade, or an elecric mixer fitted with the paddle beater, beat the egg yolks and sugar together until light and fluffy.
4
Alternate additions of small amounts of butter and small amounts of flour, until all are incorporated.
5
Add carrots and cheese.
6
Pulse to blend.
7
Pour into bowl and fold in baking powder.
8
2.
9
Beat the eggs whites until fluffy.
10
Stir small amount into the batter with a whisk.
11
Fold in the remaining egg whites.
12
3.
13
Pour the mixture into a buttered 3-quart souffle dish or a 9 x 14-inch pan.
14
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center of the pudding comes out clean.
15
4.
16
While the pudding is baking, saute the walnuts in the butter for about 1 minute, sprinkle with the sugar, and top the pudding.
17
Scoop out helpings and serve.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 3 egg yolks, 1/2 cup sugar, ½ tablespoons butter, unsalted, 3/4 cup flour, 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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