• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Carrot Pudding

  • Recipe Submitted by on

Category: Side Dishes

 Ingredients List

  • 1 1/2 c Flour
  • 1 1/2 ts Baking soda
  • 1 ts Baking powder
  • 1/2 ts Salt
  • 1/2 ts Cinnamon
  • 1/2 ts Nutmeg
  • 1/8 ts Cloves
  • 1/4 lb Butter or margarine
  • 1/2 c Oil
  • 1/2 c Brown sugar
  • 2 Egg yolks
  • 1 3/4 c Grated carrots
  • 1/4 c Fresh lemon juice
  • Grated rind of 1 lemon
  • 3 Egg whites


Sift the flour, baking soda, baking powder, salt and spices together.
Combine the butter, oil, brown sugar, and egg yolks in a food processor.
Blend well. Add the carrots, lemon juice, and rind, and blend once again.
Incorporate the flour mixture. Remove batter to a large bowl. Beat the egg
whites until stiff and fold into the batter.

Pour into a 4 1/2-cup greased ring mold or an 8 1/2 x 11-inch baking pan.
Place in refrigerator overnight. Remove from refrigerator and allow to
stand at room temperature for 1/2 hour prior to baking.

Bake at 350°F for 45 to 60 minutes. Test with a toothpick at 45 minutes.

This may be frozen unbaked. When ready to bake, remove from freezer and
allow to stand at room temperature for about 1 hour before baking. It may
be necessary to allow additional time for baking if not thawed completely.

Yield: 6 to 8 servings.

NOTES : This is an old family favorite, served at almost every holiday
meal, or any other time during the year. The children love it.

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