Easy Carrot Pudding Cake Food

OLD FASHIONED CARROT PUDDING

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.

CARROT PUDDING

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.

BAKED CARROT PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Steam or boil carrots until tender; mash. In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time. Beat in sugar, vanilla and baking powder. Fold in flour. Pour into a 2 quart baking dish.
• Bake in preheated oven 30 minutes, until puffed and set.

EASY CARROT CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
• Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
• Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
• To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

EASY CARROT PUDDING CAKE

Steps:

• Combine cake mix, pudding mix, salt, cinnamon, eggs, water, and oil in a large bowl; beat at medium speed for 2 minutes, scraping side of bowl frequently.
• Stir in carrots, raisins, and pecans.
• Pour into 3 greased and floured 9-inch cake pans.
• Bake at 350°F for 30 to 35 minutes or until layers test done.
• cool in pan for 10 minutes; remove and cool the rest of the way on wire racks.
• Frost with your favorite orange frosting and garnish with pecan halves.

CARROT PUDDING CAKE

Steps:

• Combine the first 7 ingredients in a bowl; beat 2 minutes at medium speed using an electric mixer.
• Stir in carrots, raisins, and chopped pecans.
• Pour batter into 3 greased and floured 9-inch round cake pans.
• Bake in preheated 350° oven for 20-25 minutes or until pick comes out clean.
• Cool in pans 10 minutes; remove from pans, and let cool completely.
• Make frosting--combine butter and cream cheese in a bowl; beat using an electric mixer, until light and fluffy.
• Add powdered sugar and grated orange rind; beat until smooth.
• When cake is cooled, spread Creamy Orange Frosting between layers and on top and sides of cake.
• Garnish top of cake with pecan halves.

EASY CARROT CAKE

Steps:

• Grease and lightly flour 2 9x1 1/2-inch round baking pans or grease one 13x9x2-inch baking pan.
• In a blender or food processor, mix carrots, oil and eggs.
• Pour the mixture in a bowl and add flour, sugar and baking powder using a strainer, mix everything until you should obtain a heavy dough.
• Pour it in the baking pan.
• Bake at 350°F until done or golden brown.
• Note: you can pour sugar syrup, but plain is good enought!

BAKED CARROT PUDDING

Steps:

• Grate the carrots (the finer the moister the pudding gets) and preheat the oven to 200°C.
• Combine flour, sugar and spices in a bowl. In a second bowl cream the butter. Add to the flour-mixture.
• Add the carrots and the raisins. Blend well.
• Fill into two oven-proof dishes, sprinkle with some sugar and bake for 40-45 minutes (cover after 20 minutes if already browned on top).
• Serve with vanilla ice-cream, whipped cream or custard.