Carrot Pudding Ring

Here's a rich holiday side dish made with grated carrots, butter, brown sugar, nutmeg, and cinnamon and baked in a tube pan. You can make the batter the day before to blend the flavors, then bake it the next day.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 484 Calories

Ingredients

• ½ teaspoon salt
• 1 cup butter, softened
• 1 teaspoon baking powder
• ½ teaspoon ground nutmeg
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 1 ½ cups sifted all-purpose flour
• 1 teaspoon water
• 1 egg, lightly beaten
• ½ cup brown sugar
• 2 cups grated carrots

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Step 2

Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan or bundt pan.

Step 3

Cream together butter and brown sugar. Add egg and water; blend well.

Step 4

Mix together the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a separate bowl; blend into the creamed butter mixture. Stir in the grated carrots and mix thoroughly. Pour evenly into prepared tube pan.