carrot-pudding-ring

Carrot Pudding Ring

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
BETH_M
Recipe by  BETH_M

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (2)

Rate This Recipe
bellabusta
1

bellabusta

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
0

mollie

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 484 cal
  • 24%
  • Fat
  • 31.9 g
  • 49%
  • Carbs
  • 46.2 g
  • 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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Parsnip and Carrot Puree

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