Momscarrotpudding Recipes

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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 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

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.

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

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 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.

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

NANA'S STEAMED CARROT PUDDING



Nana's Steamed Carrot Pudding image

Make and share this Nana's Steamed Carrot Pudding recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 21

1 cup raw grated carrot
1 cup raw grated potato
1 cup suet
1 cup seedless raisin
1 cup currants
3 tablespoons shredded mixed peel
1 lemon, juice and zest of
1/4 cup molasses
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup granulated sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 3/4 cups water
1 teaspoon lemon rind
1 tablespoon lemon juice
1 tablespoon butter

Steps:

  • IN a medium bowl, combine carot, potato, suet, raisins, currants, peel, lemon juice, and zest. Set side.
  • In a large bowl, beat egg; add sugar and molasses, mixing well. Add carrot mixture. In a separate bowl, sift dry ingredients together and add to egg mixture.
  • Cover with greased brown paper or tin foil. Tie cover in place. place bowl in steamer and add water to come halfway up bowl.
  • Steam for 4 hours. Serve hot with lemon sauce. Makes 8-10 servings.
  • VARIATION: You can substitute 1 cup margarine for suet. Place margarine in the freezer for 30 minutes before shredding it into the mix.
  • SAUCE: In a saucepan, combine sugar, cornstarch, salt and water. Bring to a boil, recduce heat and let bubble gently for about 15 minutes. Just before serving, add lemon rind, juice and butter. Makes about 2 cups.

Nutrition Facts : Calories 492, Fat 28.3, SaturatedFat 15.8, Cholesterol 23.1, Sodium 328.4, Carbohydrate 61.2, Fiber 2.9, Sugar 48.4, Protein 2.3

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