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Ingredients
| multipurpose shortening: 1/2 cup |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 1 tsp |
| salt: 3/4 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1 tsp |
| ground cloves: 1/2 tsp |
| carrots (grated): 1 cup |
| seedless raisins (packed): 1 cup |
| walnuts (chopped): 1 cup |
| granulated sugar: 3/4 cup |
| cornstarch: 1 1/2 tsp |
| salt: 1 dash |
| water: 1 1/4 cups (hot) |
| salted butter: 3 1/2 tsp |
| lemon juice: 3 1/2 tsp |
| vanilla extract: 1 1/2 tsp |
Old Fashioned Carrot Pudding
Credit: AllRecipes
User rating:
"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."
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Prep Time
20 min -
Cook Time
240 min -
Servings
12 serving(s)
Tags
Directions
- 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.
- 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.
- 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.