Classic Carrot Pudding
User Reviews
5
Classic Carrot Pudding
Description
This Classic Carrot Pudding starts with boiling carrots until tender, then pureeing them to a smooth consistency. The pureed carrots are combined with sugar, baking powder to provide rise, vanilla extract for aroma, and flour to give structure. Melted butter enriches the pudding, while eggs bind the ingredients and help it set during baking. The mixture is beaten thoroughly to integrate the ingredients and develop a uniform batter before being poured into a greased baking dish.
Baked at a moderate temperature, the pudding cooks evenly into a firm yet moist texture with a delicate sweetness balanced by the natural carrot flavor. The surface is lightly dusted with powdered sugar before serving, delivering a simple finish. This pudding can function as a dessert or even a sweet side dish.
Adjust oven temperature if necessary to avoid over-browning the bottom, ensuring an even bake throughout.
Ingredients
- 2 pounds carrot about 8 medium-large carrots
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/3 cup all-purpose flour
- 1/2 cup butter melted
- 4 egg
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 325°F. Grease a 1 1/2 quart baking dish or 9-inch square pan.
- Wash, peel, and cut the carrots into 3-inch pieces. Cut the thicker pieces in half lengthwise so they are the same thickness and will cook evenly.
- Cook the carrots in a pot of boiling water for about 6 minutes, or until the carrots are fork-tender.
- Drain the carrots and transfer to a large mixing bowl.
- Puree the carrots with a mixer until they are smooth.
- Add the sugar, baking powder, vanilla, and flour and beat for 3 minutes.
- Continue to beat while slowly adding the melted butter.
- Add the eggs, one at a time, beating well after each addition.
- Pour the mixture into the greased baking pan, and bake for about 1 hour, or until set in the center.
- Lightly dust the top with powdered sugar just before serving.
Notes
- If your oven tends to run hot, lower the temperature slightly to prevent the bottom of the pudding from scorching.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 212mg | 9% |
| Potassium | 480mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 19418IU | 388% |
| Vitamin C | 7mg | 8% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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