Spicy Carrot Pudding Recipe

Spicy Carrot Pudding picture


Main Ingredient


 Shredded carrot1 1⁄2 Cup (24 tbs)
 Fine dry bread crumbs2 Cup (32 tbs)
 Brown sugar1 1⁄3 Cup (21.33 tbs), packed
 Raisins3 Cup (48 tbs)
 Chopped dates1 Cup (16 tbs)
 Diced candied cherries1⁄2 Cup (8 tbs)
 Chopped mixed peel1⁄2 Cup (8 tbs)
 Chopped nuts1⁄2 Cup (8 tbs)
 Cinnamon1 1⁄2 Teaspoon
 Allspice1⁄2 Teaspoon
 Cloves1⁄4 Teaspoon
 Nutmeg3⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Sour milk/Buttermilk2 Cup (32 tbs)
 Dark molasses1⁄3 Cup (5.33 tbs) (for cooking)
 Baking soda2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 5456 Calories from Fat 675

% Daily Value*

Total Fat 74 g113.8%

Saturated Fat 24 g120%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5651.9 mg235.5%

Total Carbohydrates 1185 g394.9%

Dietary Fiber 60.9 g243.7%

Sugars 886 g

Protein 92 g184.1%

Vitamin A 763.1% Vitamin C 166.5%

Calcium 283.7% Iron 167.3%

*Based on a 2000 Calorie diet


Shred carrots on a medium shredder.
Mix the first thirteen ingredients together.
Combine sour milk, molasses and soda in a separate bowl.
Mix well.
Pour over the fruit-carrot mixture and stir until well combined.
Spoon into two oiled molds.
Cover with foil and steam 2 hours.