Moms Carrot Pudding Food

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CHRISTMAS CARROT PUDDING



Christmas Carrot Pudding image

This is a traditional English steamed pudding, which I serve with Egg Nog Sauce. DH could care less about Christmas anything, except this. If I don't make this, I may as well pack my bags ... :) This is his dear Mom's recipe, just as she wrote it, I don't dare change it!

Provided by Gumboot Gourmet

Categories     Dessert

Time 3h30m

Yield 2 mdeium puddings, 8-10 serving(s)

Number Of Ingredients 11

1 cup grated carrot
1 cup grated potato
1 cup flour, divided
1 cup sugar
1 cup fruit cake fruit
1/2 cup butter
1/2 teaspoon clove
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 egg
2 -3 tablespoons rum (optional) or 2 -3 tablespoons brandy (optional)

Steps:

  • Sprinkle a tablespoon of flour over fruit & mix, set aside.
  • Grate carrot & potato, set aside.
  • Cream sugar & butter, add egg & beat.
  • Add carrot & 1/2 of potato.
  • Mix well & add remaining flour & spices.
  • Dissolve baking soda in remaining 1/2 of potato.
  • Add to pudding & mix lightly.
  • Add floured fruit & mix lightly.
  • Add rum or brandy if using.
  • Pour into large buttered pudding bowl.
  • Cover with greased parchment or waxed paper.
  • Cover with clean cotton cloth, tied down.
  • This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
  • Steam on stovetop for three hours, watching water level.
  • Water should not come more than halfway up the bowl.
  • At this point you can either serve it, refrigerate for a few days or put in the freezer.
  • I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
  • Steam for one hour before serving.
  • Serve with egg nog sauce, or your favorite hard sauce.

MOM'S FAMOUS CARROT PUDDING



Mom's Famous Carrot Pudding image

One of my mom's signature casserole dishes for Thanksgiving at our house was a carrot pudding, which could be served either as a side dish during the main meal or as part of dessert. Even when it isn't Thanksgiving this casserole is worth making because it's easy to make and very satisfying. Enjoy!

Provided by bstotter

Categories     Dessert

Time 1h10m

Yield 1 casserole, 8-12 serving(s)

Number Of Ingredients 9

2 lbs canned sliced carrots, drained
2 cups flour
1 cup light brown sugar
1 cup vegetable oil
4 eggs
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons fresh lemon juice
2 tablespoons water

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Mash the carrots in a separate bowl.
  • In another bowl, mix wet ingredients then add the mixture to the dry ingredients in a big mixing bowl. Add the mashed carrots and continue mixing until everything is fully incorporated.
  • Put the mixture in a greased, 2-quart baking dish. Bake for 1 hour. Best served right out of the oven or warmed up.

Nutrition Facts : Calories 542.6, Fat 30.3, SaturatedFat 4.4, Cholesterol 105.8, Sodium 573, Carbohydrate 62, Fiber 4, Sugar 32, Protein 7.5

MOM'S CHRISTMAS CARROT PUDDING



Mom's Christmas Carrot Pudding image

This is a tradition in my family and everyone looks forward to it. It's almost like a carrot cake and the sauce may sound a little odd but I never have it without it.

Provided by Narshmellow

Categories     Dessert

Time 4h

Yield 10 serving(s)

Number Of Ingredients 22

1 cup grated raw carrot
1 cup grated raw potato
1 cup grated raw apple
1 1/2 cups sugar
1 cup raisins
1/2 cup melted butter
1 cup nuts
1 egg
1 1/4 cups flour
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3 tablespoons cornstarch
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 dash allspice
2 cups boiling water
2 tablespoons vinegar

Steps:

  • Put everything for the pudding in a big bowl and mix it up so it is combined.
  • Place batter in greased molds and carefully cover with tinfoil.
  • You do not want any water falling over into the batter or it will be ruined.
  • Put molds in a pot big enough to fit leaving a little room around the edges to pour the water into the pot.
  • Fill the pot with water halfway up the side of the molds.
  • Cover with lid and steam for 2 to 3 hours.
  • Check to make sure the pot doesn't run dry.
  • The pudding is done when it has a cake-like look to it.
  • You may have to steam for a longer period of time.
  • It is best to make this a few days ahead of time and cool it in a pantry or fridge so that the flavors may blend.
  • Sauce: Combine sugar, cornstarch, salt, nutmeg, cinnamon, and allspice.
  • Add water.
  • Cook until thickens and clear looking.
  • Add vinegar and stir.
  • Make this the day you are going to serve.

MOM'S CARROT PUDDING



Mom's Carrot Pudding image

Posted as a request. I havent made it but have enjoyed it every year at Christmas. Its not Christmas without my mom's carrot pudding. She reheats it in the jars in the microwave with a piece of plastic wrap over the top, stirring occasionally till hot. Serves it with a hard sauce and whipping cream. Prep time is approx, Cooking time is processing time in the canner.

Provided by KennKonn

Categories     Dessert

Time 2h30m

Yield 2 Quarts, 4-6 serving(s)

Number Of Ingredients 14

1 cup seedless raisin
1 cup currants or 1 cup use more raisins
1/2 cup candied cherry, mixed (chopped)
1/4 cup slivered almonds, chopped
1 cup sifted flour
1 teaspoon baking soda
1/2 teaspoon clove
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup shortening
1 cup brown sugar, packed
1 egg
1 cup raw carrot, finely grated
1 cup potato, raw finely grated

Steps:

  • Combine raisins, currants, fruit and almonds.
  • Sift together flour, soda, cloves, cinnamon and nutmeg over fruit. Stir to coat fruit.
  • Cream shortening until smooth, add sugar and beat until light. Add egg and beat until fluffy. Add carrot and 1/2 the potato, blend. Gradually add flour fruit mixture and blend. Add remaining potato. Stir just to blend.
  • Mom usually times this by 4 and can in quarts. Only fill quarts 3/4 full. Place lids on it and place in canner. Bring to a boil and continue to boil for 1 1/2 to 2 hours.
  • To reheat, unseal jar and place in microwave covered with plastic wrap till hot, stir occasionally.

Nutrition Facts : Calories 860.2, Fat 31.1, SaturatedFat 7.2, Cholesterol 52.9, Sodium 386.3, Carbohydrate 144.3, Fiber 7.5, Sugar 100.9, Protein 9.9

CARROT PUDDING



Carrot Pudding image

This is a healthy recipe for children as well as grown-ups.easy to make and very popular dessert in all over India.

Provided by sharda

Categories     Dessert

Time 1h

Yield 1 cup, 1 serving(s)

Number Of Ingredients 8

2 lbs carrots
3 cups whole milk
1 tablespoon unsalted butter
1/2 cup condensed milk
6 tablespoons sugar
5 -6 cashew nuts
10 raisins
1 teaspoon cardamom powder

Steps:

  • wash the carrots very nicely, wipe the water off and grate them in a medium sized grater.
  • take a wok or pan, put in the butter and melt it.
  • as the butter melts, put in the grated carrot.
  • Just fry it for 5 minutes.
  • Pour all the milk into the pan.
  • let it cook over medium heat.
  • keep stirring it frequently.
  • after about 45 minutes it will get thickened into thick consistency, like a paste.
  • You can keep the measure of consistency according to your like.
  • If you make it more thick cook for some more time.
  • After thickened to desired consistency, mix in the condensed milk and cook for 5 minutes.
  • Switch off the gas.
  • In another pan roast the raisins and cashew in a little butter.
  • mix the raisins and cashews into the pudding.
  • Allow it to cool.
  • when it comes to the room temperature mix in the cardamum powder.
  • serve cool.

BAKED CARROT PUDDING



Baked Carrot Pudding image

This is a truly Irish dessert, which can also be enjoyed as a sweet main course. It is so delicious: moist and tasty. No need for further explanations. Try it out!

Provided by Lalaloula

Categories     Dessert

Time 1h

Yield 2 puddings

Number Of Ingredients 8

170 g carrots
100 g butter
125 g flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon coriander
100 g brown sugar
25 g raisins

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.

STEAMED CARROT PUDDING



Steamed Carrot Pudding image

This recipe has been in my family for at least three generations, passed down from my Canadian grandmother. It's been a favorite wintertime dessert for us and always included for Easter dinner and other holiday meals. -Ann Searcey, Kettering, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 22

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup shredded peeled carrots
1 cup shredded uncooked peeled potatoes
1 cup each raisins, chopped dates and nuts
VANILLA SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
1/4 cup butter, cubed
2-1/2 teaspoons vanilla extract
Dash ground nutmeg

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

Nutrition Facts : Calories 570 calories, Fat 28g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 760mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 5g fiber), Protein 9g protein.

EASY CARROT PUDDING CAKE



Easy Carrot Pudding Cake image

Make and share this Easy Carrot Pudding Cake recipe from Food.com.

Provided by southern chef in lo

Categories     Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 10

1 (18 ounce) package yellow cake mix
1 (4 ounce) package instant vanilla pudding
1/2 teaspoon salt
2 teaspoons cinnamon
4 eggs
1/3 cup water
1/4 cup oil
3 cups shredded carrots
1/2 cup finely chopped raisins
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 4147.8, Fat 174.8, SaturatedFat 26.2, Cholesterol 856.2, Sodium 6665.9, Carbohydrate 605.5, Fiber 25.2, Sugar 388, Protein 58.1

MOM'S THANKSGIVING CARROT PUDDING



MOM'S THANKSGIVING CARROT PUDDING image

Categories     Vegetable     Side     Bake     Thanksgiving     Quick & Easy

Yield 8-12 people

Number Of Ingredients 9

2 lbs. canned sliced carrots, drained
2 cups flour
1 cup light brown sugar
1 cup vegetable oil
4 eggs
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons lemon juice
2 tablespoons water

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Mash the carrots in a separate bowl. In another bowl, mix wet ingredients then add the mixture to the dry ingredients in a big mixing bowl. Add the mashed carrots and continue mixing until everything is fully incorporated. Put the mixture in a greased, 2-quart baking dish. Bake for 1 hour.

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Web Dec 18, 2013 In a bowl mix together 1 cup of flour, sugar, cloves, nutmeg, cinnamon and a pinch of salt. Add raisins, carrots and potatoes mixing …
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Category Christmas Pudding, Dessert
Servings 10
Estimated Reading Time 5 mins
  • Rinse raisins in a bowl of water and let plump in water for a few minutes while assembling the rest of your ingredients.Remove from water and dry on paper towel. Set aside.
  • In a bowl mix together 1 cup of flour, sugar, cloves, nutmeg, cinnamon and a pinch of salt. Add raisins, carrots and potatoes mixing until combined.
  • Pour mixture into prepared baking dish. Cover with a piece of foil and secure foil in place by tying string around the outside of the baking dish.


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