Carrot Pudding Ring

Carrot Pudding Ring

by Kristin Hughes 1 year ago
4 (2)
1 hour
483.9 kcal
46.2 g carbs
Description

This is an incredible side dish for Thanksgiving! Much too fattening for the rest of the year, but a great addition to your holiday meal.

Ingredients
  • 1 cup butter, softened
  • ½ cup brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon water
  • 1 ½ cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 2 cups grated carrots
Directions
  1. 1. Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan or bundt pan.
  2. 2. Cream together butter and brown sugar. Add egg and water; blend well.
  3. 3. Mix together the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a separate bowl; blend into the creamed butter mixture. Stir in the grated carrots and mix thoroughly. Pour evenly into prepared tube pan.
  4. 4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts
serving: 6 servings
calories: 483.9 kcal
carbohydrates: 46.2 g
protein: 4.9 g
saturated fat: 19.8 g
cholesterol: 108.6 mg
sodium: 620.7 mg
fiber: 2.1 g
sugar: 20 g