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Old Fashioned Carrot Pudding

By: COGRANDMA4  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 203 people have saved this

Prep Time:
20 Min
Cook Time:
4 Hrs
Ready In:
4 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1/2 cup shortening
  • 1 cup white sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup grated carrots
  • 1 cup raisins
  • 1 cup chopped walnuts
  •  
  • 3/4 cup white sugar
  • 1 1/2 teaspoons cornstarch
  • 1 pinch salt
  • 1 1/4 cups hot water
  • 3 1/2 teaspoons butter
  • 3 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla extract

Directions

  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. 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. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 372 | Total Fat: 16.6g | Cholesterol: 3mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2009 by Allie 
I just made this recipe for a gift for a friend. It turned out wonderfully. I used a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2009 by kathy m. 
My mother made a very similar recipe that came from my great aunt Ethel who was born in 1878.... MORE

 
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