Carrot Cake Pudding Recipe
Ingredients
| Butter | 1/4 pound | |
| Brown sugar | 1 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| 1/2 teaspoon baking soda dissolved in 1 tablespoon hot water | ||
| 1 cup grated raw carrots | ||
| Seedless raisins | 1 Cup (16 tbs) | |
| Currants | 1/2 Cup (16 tbs) | |
| 1 tablespoon finely cut candied lemon peel | ||
| 1 tablespoon finely cut candied orange peel | ||
| Flour | 1 3/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Allspice | 1/4 Teaspoon | |
| Cardamom | 1/4 Teaspoon | |
| Nuts | 1 Cup (16 tbs), chopped | |
| Whipped cream for topping | ||
Directions
Cream the butter and sugar and add beaten eggs and the dissolved baking soda.
Add the rest of the ingredients, except the whipped cream, in the order given; mix thoroughly.
Pour into a greased mold.
Bake at 350°F for 1 hour.
Add the rest of the ingredients, except the whipped cream, in the order given; mix thoroughly.
Pour into a greased mold.
Bake at 350°F for 1 hour.
Chef
