Carrot Pudding Casserole Recipes

Steps:

• In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
• Steam the cake for 2 hours. Serve warm.
• Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Steps:

• wash the carrots very nicely, wipe the water off and grate them in a medium sized grater.
• take a wok or pan, put in the butter and melt it.
• as the butter melts, put in the grated carrot.
• Just fry it for 5 minutes.
• Pour all the milk into the pan.
• let it cook over medium heat.
• keep stirring it frequently.
• after about 45 minutes it will get thickened into thick consistency, like a paste.
• You can keep the measure of consistency according to your like.
• If you make it more thick cook for some more time.
• After thickened to desired consistency, mix in the condensed milk and cook for 5 minutes.
• Switch off the gas.
• In another pan roast the raisins and cashew in a little butter.
• mix the raisins and cashews into the pudding.
• Allow it to cool.
• when it comes to the room temperature mix in the cardamum powder.
• serve cool.

Steps:

• In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
• Place the 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.
• To make the lemon sauce, mix together 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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

Steps:

• Combine first 5 ingredients in a large bowl and mix well.
• Make a well in the middle, and add all other ingredients.
• Pour into a well-greased 3-quart mold and bake at 350 for 75 minutes or until done (a bundt pan makes for an elegant presentation) The recipe that I used in creating this one called for junior carrots.
• I don't know what that means exactly, but I used 3 of the larger jars of baby carrots (Gerber stage 3).

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mash the carrots in a separate bowl.
• In another bowl, mix wet ingredients then add the mixture to the dry ingredients in a big mixing bowl. Add the mashed carrots and continue mixing until everything is fully incorporated.
• Put the mixture in a greased, 2-quart baking dish. Bake for 1 hour. Best served right out of the oven or warmed up.

Steps:

• Cook carrots in salted water until done. Drain and reserve 1/2 cup liquid. Place carrots in blender (or mixer or food processor) and add the 1/2 cup liquid, then add the evaporated milk.
• Blend for just a few seconds, then add other ingredients and blend until smooth. Pour into buttered casserole.
• Bake uncovered at 350F for 1 hour or until firm.

Steps:

• Grate the carrots (the finer the moister the pudding gets) and preheat the oven to 200°C.
• Combine flour, sugar and spices in a bowl. In a second bowl cream the butter. Add to the flour-mixture.
• Add the carrots and the raisins. Blend well.
• Fill into two oven-proof dishes, sprinkle with some sugar and bake for 40-45 minutes (cover after 20 minutes if already browned on top).
• Serve with vanilla ice-cream, whipped cream or custard.

Steps:

• Sprinkle a tablespoon of flour over fruit & mix, set aside.
• Grate carrot & potato, set aside.
• Cream sugar & butter, add egg & beat.
• Add carrot & 1/2 of potato.
• Mix well & add remaining flour & spices.
• Dissolve baking soda in remaining 1/2 of potato.
• Add to pudding & mix lightly.
• Add floured fruit & mix lightly.
• Add rum or brandy if using.
• Pour into large buttered pudding bowl.
• Cover with greased parchment or waxed paper.
• Cover with clean cotton cloth, tied down.
• This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
• Steam on stovetop for three hours, watching water level.
• Water should not come more than halfway up the bowl.
• At this point you can either serve it, refrigerate for a few days or put in the freezer.
• I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
• Steam for one hour before serving.
• Serve with egg nog sauce, or your favorite hard sauce.