Carrot Pudding

Original Recipe Yield 6 to 8 servings

Ingredients

1 cup grated carrots
1 cup peeled and shredded potatoes
1 cup white sugar
1 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves

1/2 cup butter
1/2 cup heavy whipping cream
1 cup white sugar
1 1/2 teaspoons vanilla extract

Directions

In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
Steam the cake for 2 hours. Serve warm.
Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 552 | Total Fat: 19.9g | Cholesterol: 58mg

Alternate lemon sauce:
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

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.

Ingredients

1/2 cup butter
1 cup white sugar
1 tablespoon minced carrot (optional)
1 cup peeled and shredded potatoes
1 cup all-purpose flour
2 cups raisins
salt to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup green apples
1/2 cup white sugar
1 1/2 tablespoons cornstarch
1 cup water
2 tablespoons butter
1 1/2 tablespoons lemon juice

Directions

Cream 1/2 cup butter or margarine and 1 cup sugar. Mix in carrots, potatoes, and raisins. Sift flour, baking soda, salt, and spices together; mix into the creamed mixture. Stir in apples.
Fill cans 2/3 full with pudding mixture. Cover with foil.
Place cans in a roasting pan with 2 to 3 inches of water. Steam at 300 degrees F (150 degrees C) for 2 1/2 to 3 hours.
Stir together 1/2 cup sugar and cornstarch. Combine mixture with water in a saucepan. Cook and stir over low heat until thick. Stir in 2 tablespoons butter or margarine and lemon juice. Serve warm over pudding.

Carrot Pudding
1 c. grated carrots
1 c. grated potatoes (rinse well with cold water)
¾ c. oil (can replace with a cube of softened butter)
1 c. flour
1 t. soda
½ c. nuts
1 c. brown sugar (can use granulated sugar)
1 c. raisins
½ t. cloves
½ t. cinnamon
½ t. salt
1 egg beaten
Combine all ingredients (egg may be omitted, but if used, cuts down on cooking time). Pour into 2 pound empty shortening can. (Can also be steamed in covered canning jars – adjust time). Cover with waxed paper. Steam in large kettle with lid on for about 2-3 hours (depending on the size of containers used. Serve with Carmel sauce.

Carrot Pudding to bottle – triple recipe
3 c. grated carrots
3 c. grated potatoes
2 ¼ c. oil
3 c. flour
3 t. soda
1 c. nuts
3 c. brown sugar
3 c. raisins
3 t. cinnamon
1 t. cloves
1 t. allspice
1 t. salt
3 eggs
Combine all ingredients and mix well. Distribute evenly into 8 pint jars (I assume 4 quart jars would work as well). Don’t fill more than ½ to 2/3 full or pudding will go over top of jars. Cover top of each jar with wax paper. Steam in large kettle with lid on using about 2-3” of water in the bottom of kettle and simmering till pudding is done for about 2 hours (depending on the size of bottles used. Wipe bottle rims, put new flats on and secure rims and continue steaming about 5 minutes longer. Remove bottles and watch for a good seal. *Note: The carrot pudding does not have to be to the top of the bottle as in other canning recipes. It still seals even if it isn't full. The original recipe called for filling the jars 3/4 full but I found that the pudding rises up over the tops of the jars and makes a huge mess.

Easy Caramel Sauce for Carrot Pudding
1 c. brown sugar
7/8 c. canned milk
Put in a pint jar and finish filling with white corn syrup. Let sit overnight. Stir and it is ready to use.

Buttery Sauce for Carrot pudding
1/2 cup butter
1/2 cup heavy whipping cream
1 cup white sugar
1 1/2 teaspoons vanilla extract
In a medium-size pot, combine butter, cream, sugar, and vanilla. Heat until the mixture is liquid and sugar is dissolved. Spoon mixture over the warm carrot pudding to serve.