Carrot Pudding Ring

2
BETH_M 0

"This is an incredible side dish for Thanksgiving! Much too fattening for the rest of the year, but a great addition to your holiday meal."

Ingredients 1 h 20 m {{adjustedServings}} servings 484 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 621 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan or bundt pan.
  2. Cream together butter and brown sugar. Add egg and water; blend well.
  3. Mix together the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a separate bowl; blend into the creamed butter mixture. Stir in the grated carrots and mix thoroughly. Pour evenly into prepared tube pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Tips & Tricks
Carrot Pancake Cake

See how to make carrot cake pancakes with cream cheese frosting.

Carrot Pecan Wild Rice

Combine carrots, pecans, and wild rice into a delicious side dish.

Footnotes

  • Cook's Note
  • Without a ring mold or bundt pan, this pudding will not cook evenly throughout.
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Reviews 2

  1. 2 Ratings

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bellabusta
8/15/2011

My mother taught me this recipe and in fact it appears almost vervatum in the 1958 "Thoughts for Buffet" cookbook on pg 211. It uses 2 eggs (separated with whites stifflybeaten and folded in as last step), no water but 2 Tb lemonjuice, and 1 Tblemon rind.itis delicious.my mother taught me to bake it with the mold (I use bundt pan) sitting in pot of water in theoven. I would liketo try a healthier version with less butter sometime.

mollie
12/16/2009

This was very good...but it was nothing like pudding. It turned out like carrot bread or cake. We sliced it and put butter on it.