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Lucy's Carrot Pudding

Esla Hardy

Our family likes this dessert during the holidays. This dessert can be served hot or cold, and is good topped off with lemon sauce, ice cream, or whipping cream. The pudding is baked in 12 to 16 ounce cans. Originally submitted to ThanksgivingRecipe.com.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 84.6g
  • 27%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Cream 1/2 cup butter or margarine and 1 cup sugar. Mix in carrots, potatoes, and raisins. Sift flour, baking soda, salt, and spices together; mix into the creamed mixture. Stir in apples.
  2. Fill cans 2/3 full with pudding mixture. Cover with foil.
  3. Place cans in a roasting pan with 2 to 3 inches of water. Steam at 300 degrees F (150 degrees C) for 2 1/2 to 3 hours.
  4. Stir together 1/2 cup sugar and cornstarch. Combine mixture with water in a saucepan. Cook and stir over low heat until thick. Stir in 2 tablespoons butter or margarine and lemon juice. Serve warm over pudding.
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Reviews

J. Bean
12
11/24/2008

do not make it.

Aunt Jello
4
5/23/2009

Not the same as my mothers and aunts. but good. It is best if topped with a rum sauce. I just wish there was a way to cook in a slow cooker without the steaming.