Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is an incredible side dish for Thanksgiving! Much too fattening for the rest of the year, but a great addition to your holiday meal.

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

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

Cook's Note

Without a ring mold or bundt pan, this pudding will not cook evenly throughout.

Nutrition Facts

484 calories; protein 4.9g; carbohydrates 46.2g; fat 31.9g; cholesterol 108.6mg; sodium 620.7mg. Full Nutrition
Advertisement