Friday, April 03, 2009

Carrot Pudding

I know, you've never heard of it. It's good!! The buttery sauce is optional, but I highly recommend it.

  • 1 cup grated carrots
  • 1 cup peeled and shredded potatoes
  • 1 cup white sugar
  • 1 cup raisins
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 1/2 cup butter
  • 1/2 cup heavy whipping cream
  • 1 cup white sugar
  • 1 1/2 tsp vanilla extract


  1. 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.
  2. Steam the cake for 2 hours. Serve warm.
  3. Buttery sauce: In a medium-size pot, combine butter, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

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