Old Fashioned Carrot Pudding

Old Fashioned Carrot Pudding

by Veronica Soto 1 year ago
4.4 (9)
4 hours
372.1 kcal
55.3 g carbs
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Description

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
  • ½ cup shortening
  • 1 cup white sugar
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 cup grated carrots
  • 1 cup raisins
  • 1 cup chopped walnuts
  • ¾ cup white sugar
  • 1 ½ teaspoons cornstarch
  • 1 pinch salt
  • 1 ¼ cups hot water
  • 3 ½ teaspoons butter
  • 3 ½ teaspoons lemon juice
  • 1 ½ teaspoons vanilla extract
Directions
  1. 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. 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. 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.
Nutrition Facts
serving: 12 servings
calories: 372.1 kcal
carbohydrates: 55.3 g
protein: 3.7 g
saturated fat: 3.6 g
cholesterol: 3.1 mg
sodium: 268.7 mg
fiber: 2.1 g
sugar: 38.3 g