Ingredients
-
1/4
-
1/4
-
1 1/4
-
3
-
3
-
1 1/2
-
1
-
1/2
-
1/2
-
1 1/2
-
1/2
-
-
1
-
2
-
2
Directions
Sweet Carrot Pudding, A ‘different’ seasonal dessert This ‘pudding’ (as in the British definition) is delicious , This is so good, I reduced the brown sugar to only 3/4 cup and omitted the ginger, also I hand squeezed out the excess moisture in the carrots, my DH will enjoy this today, thanks Evelyn! Kitten:), A ‘different’ seasonal dessert This ‘pudding’ (as in the British definition) is delicious
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Steps
|
1
Done
|
Butter a 6-Cup Ring Mold Well and Preheat Oven to 350f. |
|
2
Done
|
Cream Butter and Shortening; Add Sugar, a Little at a Time, and Beat Until Light and Fluffy. |
|
3
Done
|
Beat in the Eggs, One at a Time, and Add Lemon Juice and Zest. |
|
4
Done
|
Sift Together Flour, Soda, Baking Powder, Salt and Allspice. |
|
5
Done
|
Stir Into Butter Mixture. |
|
6
Done
|
Stir in Carrots and Transfer to Ring Mold and Cover With a Buttered Round of Foil. |
|
7
Done
|
Set Into a Baking Pan, Add Enough Hot Water to Come 2/3s of the Way Up Mold and Bake For 30 Minutes. |
|
8
Done
|
Remove Foil and Bake 30 Minutes More or Until a Cake Tester Comes Out Clean. |
|
9
Done
|
Let Cool on Rack For 10 Minutes. |
|
10
Done
|
Invert Onto Platter. |
|
11
Done
|
Serve Warm With Gingered Whipped Cream. |
|
12
Done
|
Gingered Whipped Cream: Beat All the Ingredients Together Until Cream Holds Soft Peaks and Transfer to a Serving Bowl. |
