Carrot Pudding13 Reviews
“This is a wonderful spice filled dessert that resembles plum pudding but is low in fat (unless you use the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!” - by Joyce Rehagen
Original recipe yields 6 to 8 servings
- In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
- Steam the cake for 2 hours. Serve warm.
- Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.
Amount Per Serving (7 total)
- 552 cal
- 19.9 g
- 93.8 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"I showed this recipe to my Grandma and she has a couple of comments: She adds 1/2 cup softened butter to the mix to help things stick together and she said that you should mix the potatoes and soda to..." See moregether and then add them after mixing the rest of the ingredients--doing this can improve the texture of the puddings. When I made this I doubled everything except the cloves. I also put this in canning jars to steam so it will keep until Christmas. One recipe fits into two pint jars filled 3/4 full."
"This has been my family's traditional Christmas dessert for over 50 years. It is something everyone looks forward to all year long! No one is ever "too" full to pass up dessert when it is carrot pud..." See moreding. I use glass jars (canning either pint or quart and fill half way before closing and steaming)."
Grandma's Carrot Cake
Lucy's Carrot Pudding
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