CARROT PUDDING
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
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
OLD FASHIONED CARROT PUDDING
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
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
APPLE AND CARROT CHRISTMAS PUDDING
This is just like traditional Christmas pudding, but with less fat. The house smells great all day long. It's wonderful served with rum or cranberry sauce. For variations, try lemon or chocolate sauce. You can also line the mold with pecan halves or cranberries before filling. Be creative and add Christmas decorations to the plate before serving. The sky is the limit.
Provided by rosie
Categories World Cuisine Recipes European UK and Ireland English
Time 3h20m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold.
- Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 43.6 g, Cholesterol 89.1 mg, Fat 12.8 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 7.2 g, Sodium 558.1 mg, Sugar 20.6 g
BAKED CARROT PUDDING
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
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.
GAJAR HALWA (CARROT AND CARDAMOM PUDDING)
The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother's kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it's like a really decadent warm cereal or oatmeal; if served cold, it's like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.
Provided by Brigid Washington
Categories custards and puddings, dessert
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
- Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
- Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 150 milligrams, Sugar 27 grams, TransFat 0 grams
STEAMED CARROT PUDDING
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
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.
QUICK AND EASY BAKED CARROTS
Baked carrots with light sweet glaze.
Provided by wilsondogg
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
- Bake in preheated oven until carrots are tender, 20 minutes.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 15.7 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 101.4 mg, Sugar 8.1 g
CHRISTMAS CARROT PUDDING
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
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.
INDIAN RICE AND CARROT PUDDING
This Indian carrot pudding recipe is rich in flavor and very easy to prepare. -Daljeet Singh, Coral Springs, Florida
Provided by Taste of Home
Categories Desserts
Time 3h
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Combine milk, carrots, rice, cardamom, cinnamon and ginger in a 4-qt. slow cooker. Stir in half the chopped pistachios. Cook, covered, on high heat for 2-1/2 hours, stirring occasionally. Add agave and raisins; reduce heat to low. Cover and cook until rice is tender, 15 minutes longer. If desired, stir in rose water. Serve warm or refrigerate and serve chilled. Garnish each serving with remaining pistachios.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 66mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
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