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Carrot Pudding Ring

SUBMITTED BY: BETH_M 

"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."
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PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup butter, softened
  • 1/2 cup brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon water
  • 1 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 cups grated carrots

DIRECTIONS

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan or bundt pan.
  2. Cream together butter and brown sugar. Add egg and water; blend well.
  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. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

FOOTNOTES

  • Cook's Note
  • Without a ring mold or bundt pan, this pudding will not cook evenly throughout.
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Nutritional Information
Carrot Pudding Ring

Servings Per Recipe: 6

Amount Per Serving

Calories: 485

  • Total Fat: 31.9g
  • Cholesterol: 114mg
  • Sodium: 684mg
  • Total Carbs: 46.3g
  •     Dietary Fiber: 2.2g
  • Protein: 4.9g

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