Carrot And Walnut Puddings Food

OLD FASHIONED CARROT PUDDING

Old Fashioned Carrot Pudding image

I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.

Provided by Carol Shorter Hicks

Categories World Cuisine Recipes European UK and Ireland English

Time 4h20m

Yield 12

Number Of Ingredients 18

Ingredients

½ cup shortening
1 cup white sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup grated carrots
1 cup raisins
1 cup chopped walnuts
¾ cup white sugar
1 ½ teaspoons cornstarch
1 pinch salt
1 ¼ cups hot water
3 ½ teaspoons butter
3 ½ teaspoons lemon juice
1 ½ teaspoons vanilla extract

Steps:

In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

Nutrition Facts : Calories 372.1 calories, Carbohydrate 55.3 g, Cholesterol 3.1 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 268.7 mg, Sugar 38.3 g

CARROT-WALNUT CUPCAKES

Carrot-Walnut Cupcakes image

Provided by Food Network Kitchen

Time 2h

Yield 12 cupcakes

Number Of Ingredients 25

Ingredients

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup (51/3 tablespoons) unsalted butter, melted
1/3 cup walnut oil or vegetable oil
1 teaspoon pure vanilla extract
1 3/4 cups finely grated carrots (about 2 medium)
1/2 cup walnuts, roughly chopped
1 tablespoon finely chopped candied ginger
Cooking spray
1 large carrot, peeled
3/4 cup granulated sugar
3/4 cup water
12 walnuts
6 tablespoons unsalted butter, at room temperature
1 8-ounce package cream cheese, at room temperature
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3 1/2 cups confectioners¿ sugar, sifted

Steps:

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula.
Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely.
Meanwhile, make the candied carrots and walnuts: Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool.
Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners¿ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes. Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts.

CARROT PUDDING

Carrot Pudding image

This is a wonderful spice filled dessert that resembles plum pudding but is low in fat (unless you use the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!

Provided by Joyce Rehagen

Categories Desserts Custards and Pudding Recipes

Yield 7

Number Of Ingredients 13

Ingredients

1 cup grated carrots
1 cup peeled and shredded potatoes
1 cup white sugar
1 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
½ cup butter
½ cup heavy whipping cream
1 cup white sugar
1 ½ teaspoons vanilla extract

Steps:

In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
Steam the cake for 2 hours. Serve warm.
Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Nutrition Facts : Calories 551.6 calories, Carbohydrate 93.8 g, Cholesterol 58.2 mg, Fat 19.9 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 12.3 g, Sodium 295.5 mg, Sugar 70.5 g