Saltar al contenido

Carrot Pudding

septiembre 7, 2022

This is a very old recipe but even though it’s old, it holds the very same refreshing and sweet scent and flavor that It ever had, and it’s probably you will love it!

Preparation Time: 20 mins

Cook: 4 hrs

Servings: 12


  • ½ cup shortening
  • 1 cup white sugar
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 cup grated carrots
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 3/4 cup white sugar
  • 1 ½ teaspoons cornstarch
  • 1 pinch salt
  • 1 1/4 cups hot water
  • 3 ½ teaspoons butter
  • 3 ½ teaspoons lemon juice
  • 1 ½ teaspoons vanilla extract


Step 1.
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.

Step 2.
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.

Step 3.
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.