Old Fashioned Carrot Pudding

Old Fashioned Carrot Pudding

10
COGRANDMA4 0

"I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received."

Ingredients

4 h 20 m servings 372 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
  2. Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
  3. To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.
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Reviews

10
  1. 11 Ratings

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I just made this recipe for a gift for a friend. It turned out wonderfully. I used a roasting pan on the stove top to steam it.

My mother made a very similar recipe that came from my great aunt Ethel who was born in 1878. There was hardly any instructions on the recipe card and it is steamed in the oven, but no oven temp...

FIVE STARS***** You will NOT be disappointed. This is almost exactly like my late grandmother's recipe, a family favorite for generations now. The only difference is she used brown instead of ...

Very good. Can be made with half the sugar. The lemon sauce needs more corn starch, a tablespoon at least. Look at another lemon sauce recipe.

This is the recipe my mother made for Christmas every year. It wouldn't be Christmas without carrot pudding and the delicious lemon sauce over the top. Yum!

This turned out too dry

I am the submitter of this recipe. In response to miniata, I always make mine in 1# coffee cans then just place the plastic lids on and place a bow on top however I like someone else's suggesti...

I make this every year & I add about a cup of mixed peel (sometimes called citron), currants & a cup of grated apple. I also use butter & brown sugar & do not add the nuts as my kids did not lik...

This is just like my mom's "Christmas Pudding" and is yummy. The only thing I did differently was use a Rum Sauce instead of lemon.