Momscarrotpudding Recipes

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MOM'S CARROT PUDDING

Posted as a request. I havent made it but have enjoyed it every year at Christmas. Its not Christmas without my mom's carrot pudding. She reheats it in the jars in the microwave with a piece of plastic wrap over the top, stirring occasionally till hot. Serves it with a hard sauce and whipping cream. Prep time is approx, Cooking time is processing time in the canner.

Provided by KennKonn

Categories     Dessert

Time 2h30m

Yield 2 Quarts, 4-6 serving(s)

Number Of Ingredients 14



Mom's Carrot Pudding image

Steps:

  • Combine raisins, currants, fruit and almonds.
  • Sift together flour, soda, cloves, cinnamon and nutmeg over fruit. Stir to coat fruit.
  • Cream shortening until smooth, add sugar and beat until light. Add egg and beat until fluffy. Add carrot and 1/2 the potato, blend. Gradually add flour fruit mixture and blend. Add remaining potato. Stir just to blend.
  • Mom usually times this by 4 and can in quarts. Only fill quarts 3/4 full. Place lids on it and place in canner. Bring to a boil and continue to boil for 1 1/2 to 2 hours.
  • To reheat, unseal jar and place in microwave covered with plastic wrap till hot, stir occasionally.

Nutrition Facts : Calories 860.2, Fat 31.1, SaturatedFat 7.2, Cholesterol 52.9, Sodium 386.3, Carbohydrate 144.3, Fiber 7.5, Sugar 100.9, Protein 9.9

1 cup seedless raisin
1 cup currants or 1 cup use more raisins
1/2 cup candied cherry, mixed (chopped)
1/4 cup slivered almonds, chopped
1 cup sifted flour
1 teaspoon baking soda
1/2 teaspoon clove
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup shortening
1 cup brown sugar, packed
1 egg
1 cup raw carrot, finely grated
1 cup potato, raw finely grated

MOM'S CHRISTMAS CARROT PUDDING

This is a tradition in my family and everyone looks forward to it. It's almost like a carrot cake and the sauce may sound a little odd but I never have it without it.

Provided by Narshmellow

Categories     Dessert

Time 4h

Yield 10 serving(s)

Number Of Ingredients 22



Mom's Christmas Carrot Pudding image

Steps:

  • Put everything for the pudding in a big bowl and mix it up so it is combined.
  • Place batter in greased molds and carefully cover with tinfoil.
  • You do not want any water falling over into the batter or it will be ruined.
  • Put molds in a pot big enough to fit leaving a little room around the edges to pour the water into the pot.
  • Fill the pot with water halfway up the side of the molds.
  • Cover with lid and steam for 2 to 3 hours.
  • Check to make sure the pot doesn't run dry.
  • The pudding is done when it has a cake-like look to it.
  • You may have to steam for a longer period of time.
  • It is best to make this a few days ahead of time and cool it in a pantry or fridge so that the flavors may blend.
  • Sauce: Combine sugar, cornstarch, salt, nutmeg, cinnamon, and allspice.
  • Add water.
  • Cook until thickens and clear looking.
  • Add vinegar and stir.
  • Make this the day you are going to serve.

1 cup grated raw carrot
1 cup grated raw potato
1 cup grated raw apple
1 1/2 cups sugar
1 cup raisins
1/2 cup melted butter
1 cup nuts
1 egg
1 1/4 cups flour
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3 tablespoons cornstarch
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 dash allspice
2 cups boiling water
2 tablespoons vinegar

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