Baked Carrot Pudding Recipe
Summary
Cooking Time1 Hr 30 MinDifficulty LevelEasy
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Cinnamon | 1 1/4 Teaspoon | |
| Cloves | 1/4 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Shortening | 1/2 Cup (16 tbs) | |
| Light brown sugar | 1 Cup (16 tbs), firmly packed | |
| Carrot | 1 Cup (16 tbs), firmly packed | |
| Chopped | 1 1/2 Cup (16 tbs), finely chopped | |
| Seedless raisins | 3/4 Cup (16 tbs) |
Directions
Sift flour, measure, and resift 3 times with salt, spices and baking powder.
Cream shortening thoroughly and gradually blend in sugar.
Add carrot, apple, and raisins and mix thoroughly.
Add flour mixture slowly, mixing until well blended.
Turn 1/2 cup batter into each buttered individual mold (custard cups are suitable) ; bake in a moderately slow oven (325° F.) for 1 hour, or steam for 1 1/2 hours in covered molds.
Serve hot with Orange or Lemon Sauce.
Cream shortening thoroughly and gradually blend in sugar.
Add carrot, apple, and raisins and mix thoroughly.
Add flour mixture slowly, mixing until well blended.
Turn 1/2 cup batter into each buttered individual mold (custard cups are suitable) ; bake in a moderately slow oven (325° F.) for 1 hour, or steam for 1 1/2 hours in covered molds.
Serve hot with Orange or Lemon Sauce.
Chef
