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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.

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Recipe Summary

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

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  • 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
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/15/2011
My mother taught me this recipe and in fact it appears almost vervatum in the 1958 "Thoughts for Buffet" cookbook on pg 211. It uses 2 eggs (separated with whites stifflybeaten and folded in as last step) no water but 2 Tb lemonjuice and 1 Tblemon rind.itis delicious.my mother taught me to bake it with the mold (I use bundt pan) sitting in pot of water in theoven. I would liketo try a healthier version with less butter sometime. Read More
(1)

Most helpful critical review

Rating: 3 stars
12/16/2009
This was very good...but it was nothing like pudding. It turned out like carrot bread or cake. We sliced it and put butter on it. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/15/2011
My mother taught me this recipe and in fact it appears almost vervatum in the 1958 "Thoughts for Buffet" cookbook on pg 211. It uses 2 eggs (separated with whites stifflybeaten and folded in as last step) no water but 2 Tb lemonjuice and 1 Tblemon rind.itis delicious.my mother taught me to bake it with the mold (I use bundt pan) sitting in pot of water in theoven. I would liketo try a healthier version with less butter sometime. Read More
(1)
Rating: 3 stars
12/16/2009
This was very good...but it was nothing like pudding. It turned out like carrot bread or cake. We sliced it and put butter on it. Read More