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:
  • 109 mg
  • 36%
  • 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.

Footnotes

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

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  1. 2 Ratings

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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...

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.