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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Carrot Pudding

This recipe originates from Ida Geller Weiner (1912–2008), of New Haven CT, who made it Thanksgiving and other family gatherings.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1.5 lbs (1.25 kg / about 4–5 ea.) carrots
  • 1¼ cups flour
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup shortening, butter, or margarine
  • 2 egg yolks
  • ⅓ cup brown sugar
  • 1 tbsp water
  • 1 tbsp lemon juice
  • ½ tsp vanilla
  • 2 egg whites

Method

  1. Preheat oven to 325 °F (150 °C).
  2. Cook carrots until soft, then drain and mash them. Set aside.
  3. Sift together flour, salt, baking powder, and baking soda.
  4. Cream together shortening and egg yolks.
  5. Beat in brown sugar, cold water, lemon juice, and vanilla until well-mixed. Stir in mashed carrots, then dry ingredients.
  6. Whip the egg whites until stiff, then fold into carrot batter.
  7. Transfer batter to a well-greased ring mold (with a bottom).
  8. Place a large shallow pan with about an inch of water in the preheated oven, and place the pudding in the pan.
  9. Bake for 1 hour. Unmold onto a serving plate while still somewhat warm.