OLD FASHIONED CARROT PUDDING
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
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 PUDDING
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
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
SAVOURY CARROT PUDDING
Make and share this Savoury Carrot Pudding recipe from Food.com.
Provided by PinkCherryBlossom
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grate the carrots and place in a saucepan with half the vegetable stock and the butter. Cover and simmer for 15 mins, the carrots should be really tender.
- add the parsley and soy and liquidise until smooth. If it is too thick add some of the remaining stock.
- Season the purée and spread in the bottom of a greased oven proof dish.
- Melt the second lot of the butter in a pan, stir in the flour and cook for 1 minute. Stir in the milk and continue stirring for another 2 minutes.
- Remove the pan from the heat and beat in the eggs, followed by the cheese. Season if desired and pour over the carrot puree.
- bake at 180C/350F for 45 mins, the top layer should be just set.
Nutrition Facts : Calories 334.4, Fat 23.8, SaturatedFat 13.7, Cholesterol 215.7, Sodium 444.8, Carbohydrate 18.3, Fiber 4.1, Sugar 5.6, Protein 13.4
CARROT PUDDING (SAVOURY)
This is a wonderful sweet/savoury pudding to be enjoyed with all sorts of roasts, especially poultry and pork.
Provided by evelynathens
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 250F.
- Butter a 1 1/2 quart souffle dish or pan.
- Puree carrots, eggs, sugar, flour, vanilla, butter and nutmeg in blender until smooth.
- Pour into prepared souffle dish or pan.
- Bake for 40 minutes.
- Mix cornflakes, nuts, brown sugar and soft butter; sprinkle on top of souffle.
- Bake 10 minutes longer to caramelize slightly.
Nutrition Facts : Calories 499.7, Fat 34.7, SaturatedFat 18.1, Cholesterol 227.2, Sodium 330.4, Carbohydrate 41.7, Fiber 3.9, Sugar 29.3, Protein 7.9
CARROT CASSEROLE
Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese. , Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes.
Nutrition Facts :
GAJAR HALWA RECIPE | INDIAN CARROT & CARDAMOM PUDDING
Gajar Halwa is loved and adored by young and old in India. Sharing my easy version of Gajar ka Halwa recipe using my Ammi's(mother) instructions. Includes low calorie InstantPot recipe.
Provided by Safiya | FeastwithSafiya
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Wash and peel the Carrots. Remove tip and top. Shred the carrots in a Food Processor or a shredder.
- Grind about 6 green Cardamom pods in a mortar and pestle. Set it aside.
- In a thick bottom pan, simmer milk, ghee, saffron, and shredded carrots on medium heat.
- Continue stirring in between while the milk is simmering. Continue to cook until liquid is 3/4 its original measure. It should take approximately 25-30 minutes.
- Add sugar, ground cardamom, slivered almonds, and milk powder.
- Stir well and continue to cook on low while stirring in between until the liquid completely evaporates.
- Take the pan off of the stove. Garnish it with more slivered almonds.
- Enjoy, you chef you!
Nutrition Facts : Calories 442 kcal, ServingSize 1 serving
INDIAN CARROT DESSERT - GAJAR KA HALWA
A signature Indian dessert - carrot pudding or halwa! Packed with nuts and infused with cardamom, it's unique and crazy delicious!
Provided by Cooking The Globe
Time 3h
Number Of Ingredients 8
Steps:
- Grate the carrots either using a hand grater or a food processor.
- Warm the ghee in a large pot. Add the grated carrots and saute for about 5 minutes until they soften, stirring constantly.
- Add the milk and bring to a boil. Reduce the heat to low and simmer, partially covered, for 2-3 hours until all the milk is absorbed and there is no liquid left. Stir occasionally to avoid sticking to the bottom of the pot.
- Raise the heat to medium and add the sugar. Cook for 30 minutes more, stirring occasionally, until the sugar melts.
- Add the cardamom, almonds, and raisins. Cook 15-20 minutes more until the mixture gets really dry and starts to pull away from the sides of the pot. Keep stirring actively at this point because it can easily burn.
- When done, remove from the heat and let cool. Serve either warm or chilled garnished with some chopped pistachios. Enjoy!
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