Carrot Pudding
User Reviews
5
Carrot Pudding
Description
Carrot Pudding begins by mixing coarse bread crumbs with brown sugar, leavening agents, salt, and warming spices including cinnamon, allspice, and nutmeg. Eggs bind the mixture together with grated raw potato, carrot, diced apple, and raisins, enhanced by melted butter. This mixture is poured into a greased, covered baking dish and baked until set but still moist.
The pudding has a combination of textures from the bread crumbs and grated ingredients, yielding a tender, spiced dessert with fruit sweetness from apples and raisins. The accompanying vanilla sauce is made by heating sugar, cornstarch, and water to thicken, then finishing with butter and vanilla extract, adding a smooth creamy element to the dish.
This recipe uses common ingredients and measuring methods that consider the grated and diced states of vegetables and fruits for accuracy. It suggests using a baking apple like Granny Smith and salted butter, ensuring balance in flavor and moisture. The pudding is baked covered, preserving moisture during cooking.
For variations, golden or dark raisins can be used, and coarse plain bread crumbs like panko are preferred. The notes offer practical tips on ingredient preparation and baking vessel alternatives. Nutritional values are estimated, catering to those attentive to diet.
Ingredients
Carrot Pudding
- 1 cup bread crumbs coarse dry
- 1 cup brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1 egg large
- 1 cup raisins
- 1 cup potato peeled and grated raw
- 1 cup carrot peeled and grated
- 1 cup apple peeled diced
- 1/4 cup butter melted
Vanilla Sauce
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- salt pinch
- 2 tablespoons butter
- 1-2 tablespoon vanilla extract
Instructions
- Preheat oven to 350 F. Grease a covered baking dish. I use a 2 quart or 2.25 quart dish.
- In a large bowl, stir together bread crumbs, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.
- Stir in egg.
- Add raisins, potato, carrot, and apple. Stir to combine.
- Stir in butter.
- Pour carrot mixture into baking dish.
- Cover, and bake for about 40-50 minutes.
- To make the vanilla sauce, whisk together sugar, cornstarch, water, and salt in a saucepan.
- Heat, stirring regularly, until thickened.
- Remove from heat, and stir in butter and vanilla.
- Serve pudding warm topped with vanilla sauce.
Notes
- Panko or coarse plain bread crumbs work well for the texture.
- Use grated potato and carrot measured after grating for best results.
- Choose a baking apple like Granny Smith and dice it before measuring.
- Golden raisins provide a milder sweetness, but dark raisins can be substituted.
- If your baking dish doesn't have a lid, tightly cover with aluminum foil during baking.
- Nutrition values provided are estimated and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 349kcal | 17% |
| Carbohydrates | 65g | 22% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 367mg | 15% |
| Potassium | 335mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 2977IU | 60% |
| Vitamin C | 3mg | 3% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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