Moms Thanksgiving Carrot Pudding Recipes

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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

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 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

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

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

MOM'S THANKSGIVING CARROT MOLD



Mom's Thanksgiving Carrot Mold image

This recipe was given to my Mother in 1961 in Omaha, Nebraska. My Dad was in the Air Force there (my parents were new to the midwest). My Mom got a whole new menu for Thanksgiving from her neighbors and those recipes are what we still have today for Thanksgiving! * You can make ahead and freeze this before baking and then thaw in the refrigerator 1 day prior to baking! Helps a lot with all the Thanksgiving cooking to get it out of the way in advance.

Provided by Oolala

Categories     Vegetable

Time 6h30m

Yield 1 ring mold, 6-10 serving(s)

Number Of Ingredients 11

1 cup shortening, we use Crisco
2/3 cup brown sugar, can use 1/3 cup Splenda Brown sugar
1 egg
1 tablespoon orange juice or 1 tablespoon lemon juice
1 1/2 cups flour, sifted
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups fresh carrots, grated fine

Steps:

  • Cream shortening and brown sugar with an electric mixer in a large bowl.
  • Add the egg and orange juice.
  • Sift in flour.
  • Add all other ingredients and mix.
  • Place mixture into greased, 4 cup, ring shaped mold.
  • Chill at least 5 hours before baking.
  • Bake at 350 degrees F. for 1 hour.

Nutrition Facts : Calories 540.4, Fat 35.5, SaturatedFat 8.9, Cholesterol 35.2, Sodium 410.6, Carbohydrate 52.5, Fiber 2.2, Sugar 25.9, Protein 4.7

MOM'S THANKSGIVING BREAD PUDDING



Mom's Thanksgiving Bread Pudding image

This is my mother's bread pudding recipe. Every year, I make it about 10 times between Thanksgiving and Christmas-everybody loves it! It is delicious warm, but also quite good cold with milk poured over it.

Provided by BarbMazz

Categories     Bread Pudding

Time 1h5m

Yield 8

Number Of Ingredients 8

10 slices white bread, crusts removed
½ cup unsalted butter, softened
½ cup seedless raisins
2 teaspoons ground cinnamon
4 cups milk
⅔ cup white sugar
4 large eggs, well beaten
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
  • Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
  • Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
  • Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
  • Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
  • Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 47.1 g, Cholesterol 133.3 mg, Fat 17.5 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 30.1 g

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 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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