Sweet Carrot Pudding
Ingredients
- 1/4 cup butter, softened
- 1/4 cup Crisco
- 1 1/4 cups light brown sugar ⓘ
- 3 large eggs ⓘ
- 3 tablespoons lemon juice ⓘ
- 1 1/2 teaspoons grated lemons, zest of ⓘ
- 1 cup all-purpose flour ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon ground allspice ⓘ
- 1 1/2 cups grated carrots ⓘ
- 1/2 cup crystallized ginger (optional) ⓘ
- Gingered Whipped Cream (2 cups) ⓘ
- 1 cup cream ⓘ
- 2 tablespoons icing sugar ⓘ
- 2 teaspoons dark rum ⓘ
Instructions
- Butter a 6-cup ring mold well and preheat oven to 350°F.
- Cream butter and shortening; add sugar, a little at a time, and beat until light and fluffy.
- Beat in the eggs, one at a time, and add lemon juice and zest.
- Sift together flour, soda, baking powder, salt and allspice.
- Stir into butter mixture.
- Stir in carrots and transfer to ring mold and cover with a buttered round of foil.
- Set into a baking pan, add enough hot water to come 2/3s of the way up mold and bake for 30 minutes.
- Remove foil and bake 30 minutes more or until a cake tester comes out clean.
- Let cool on rack for 10 minutes.
- Invert onto platter.
- Serve warm with Gingered Whipped Cream.
- Gingered Whipped Cream: Beat all the ingredients together until cream holds soft peaks and transfer to a serving bowl.
Nutrition & Diet Analysis (per serving)
914
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).