Carrot Pudding

• 1.5 lbs (1.25 kg / about 4–5 ea.) carrots
• 1¼ cups flour
• 1 tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• 1 cup shortening, butter, or margarine
• 2 egg yolks
• ⅓ cup brown sugar
• 1 tbsp water
• 1 tbsp lemon juice
• ½ tsp vanilla
• 2 egg whites

Ingredients for 8 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 325 °F (150 °C).

   Oven
2. 2

   Cook carrots until soft, then drain and mash them. Set aside.

3. 3

   Sift together flour, salt, baking powder, and baking soda.

4. 4

   Cream together shortening and egg yolks.

5. 5

   Beat in brown sugar, cold water, lemon juice, and vanilla until well-mixed. Stir in mashed carrots, then dry ingredients.

6. 6

   Whip the egg whites until stiff, then fold into carrot batter.

7. 7

   Transfer batter to a well-greased ring mold (with a bottom).

8. 8

   Place a large shallow pan with about an inch of water in the preheated oven, and place the pudding in the pan.

   Oven
9. 9

   Bake for 1 hour. Unmold onto a serving plate while still somewhat warm.

   Oven