Carrot Pudding Ring2 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 20 min
“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.” - by BETH_M
Original recipe yields 6 servings
- Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan or bundt pan.
- Cream together butter and brown sugar. Add egg and water; blend well.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Amount Per Serving (6 total)
- 484 cal
- 31.9 g
- 46.2 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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 ..." See morestep), 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."
Vegan Carrot Pudding
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