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Baked Carrot Pudding Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Cinnamon||1 1⁄4 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Light brown sugar||1 Cup (16 tbs), firmly packed|
|Carrot||1 Cup (16 tbs), firmly packed|
|Chopped peeled apple||1 1⁄2 Cup (24 tbs) (3 Medium, Tart Apples)|
|Seedless raisins||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2940 Calories from Fat 940
% Daily Value*
Total Fat 107 g163.9%
Saturated Fat 26.7 g133.7%
Trans Fat 13.5 g
Cholesterol 0 mg
Sodium 2643.1 mg110.1%
Total Carbohydrates 500 g166.8%
Dietary Fiber 20.6 g82.4%
Sugars 311 g
Protein 26 g51.6%
Vitamin A 429.8% Vitamin C 34.1%
Calcium 77.2% Iron 74.1%
*Based on a 2000 Calorie diet
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.