Potato And Carrot Pudding
A hearty and flavorful carrot and potato pudding, sweetened with sugar and spiced with cinnamon, nutmeg, and allspice, perfect for family gatherings or festive occasions.
Ingredients
Instructions
- Mix the cooked and mashed vegetables (carrots and potatoes).
- Add the sugar, raisins, and melted shortening.
- In a separate bowl, combine the flour, soda, salt, cinnamon, nutmeg, and allspice.
- Add the dry ingredients to the vegetable mixture and mix well.
- Put the mixture into 2-pound coffee cans; leave the lids off.
- Cook in a water bath for 1 hour.
- Cool on a rack, then store in a cool place or freeze for longer storage.
- Serve with a hard sauce.
Tips & Substitutions
For a richer flavor, consider adding a pinch of vanilla extract or a splash of orange juice to the vegetable mixture. If you prefer a lower sugar content, you can reduce the sugar by one cup and substitute with mashed bananas. When mixing the dry ingredients, ensure they are sifted well to avoid lumps, which can affect the pudding's texture.
Serving Suggestions
This potato and carrot pudding pairs beautifully with a rich hard sauce, which adds a delightful sweetness. Serve it alongside a fresh salad like Railroad Slaw for a balanced meal. It also makes a great dessert option during the holidays, complementing spiced dishes and festive gatherings.
Storage & Reheating
Once cooled, store the pudding in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze individual portions wrapped tightly in plastic wrap and then placed in a freezer-safe bag for up to three months. To reheat, simply thaw in the refrigerator overnight and warm gently in the oven or microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Potato And Carrot Pudding contains roughly 5168 calories, with 49g protein, 455g carbohydrates, and 363g fat. It is an excellent source of dietary fiber (211% of the Daily Value), vitamin C (174% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 2184mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this pudding?
Yes, you can experiment with other root vegetables such as sweet potatoes or butternut squash for different flavors. Just ensure the total mashed volume remains the same to keep the texture consistent.
Is there a vegan alternative for the shortening?
Absolutely! You can replace melted shortening with coconut oil or a vegan butter substitute. Both will work well and help maintain the pudding's moisture.
How can I make this pudding gluten-free?
To adapt this recipe for gluten-free diets, substitute all-purpose flour with a gluten-free flour blend. Just ensure the blend includes xanthan gum, which helps mimic the texture of traditional flour.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).