Best Moms Famous Carrot Pudding Recipes

MOM'S CARROT PUDDING

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.

BAKED CARROT PUDDING

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.

OLD FASHIONED CARROT PUDDING

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.

MOM'S CHRISTMAS CARROT PUDDING

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.

CHRISTMAS CARROT PUDDING

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.

STEAMED CARROT 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.

NANA'S STEAMED CARROT PUDDING

Steps:

• IN a medium bowl, combine carot, potato, suet, raisins, currants, peel, lemon juice, and zest. Set side.
• In a large bowl, beat egg; add sugar and molasses, mixing well. Add carrot mixture. In a separate bowl, sift dry ingredients together and add to egg mixture.
• Cover with greased brown paper or tin foil. Tie cover in place. place bowl in steamer and add water to come halfway up bowl.
• Steam for 4 hours. Serve hot with lemon sauce. Makes 8-10 servings.
• VARIATION: You can substitute 1 cup margarine for suet. Place margarine in the freezer for 30 minutes before shredding it into the mix.
• SAUCE: In a saucepan, combine sugar, cornstarch, salt and water. Bring to a boil, recduce heat and let bubble gently for about 15 minutes. Just before serving, add lemon rind, juice and butter. Makes about 2 cups.

MOM'S FAMOUS CARROT CAKE

Steps:

• Cake: Preheat oven to 350. Grease and flour a 9X13 pan. Mix wet ingredients. Add dry ingredients. Bake for 50-60 minutes until a toothpick inserted comes out clean. Cool on rack 1-2 hours. This is a very dense cake.
• Frosting: Whip cream cheese and butter together until smooth. Add powdered sugar and continue to whip until fluffy. When cake is cooled, frost cake.