Old-Fashioned Carrot Pudding

This Christmas carrot pudding recipe is made with grated carrots, raisins, walnuts, and spices steamed in a mold for a traditional dessert.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 372 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 1 cup chopped walnuts
• 1 cup raisins
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 1 teaspoon ground nutmeg
• 1 cup grated carrots
• 1.5 cups all-purpose flour
• 1.5 teaspoons vanilla extract
• 0.5 cup shortening
• 0.75 teaspoon salt
• 0.5 teaspoon ground cloves
• 0.75 cup white sugar
• 1.5 teaspoons cornstarch
• 1.25 cups hot water
• 3.5 teaspoons butter
• 3.5 teaspoons lemon juice

Recipe Instructions

Step 1

Generously grease a pudding mold or coffee can.

Step 2

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Combine flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into butter mixture until well blended. The mixture will be dry. Stir in carrots, raisins, and chopped walnuts. Pour into prepared pudding mold or coffee can. Cover the top with aluminum foil.

Step 3

Place 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.

Step 4

To make the lemon sauce: Mix 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.