"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Carrot Pudding Recipe

  Tried it? Rate this Recipe:


This recipe for Carrot Pudding, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Huber
Added: Thursday, January 17, 2008


1/2 Cup Butter
1 Cup Brown Sugar
2 Eggs, beaten
1 Cup Carrot, grated
1 Cup Apple, grated
1/2 Cup Raisins
1/2 Cup Flour
1/4 Tsp. Baking Soda
1/2 Tsp. Salt
1 Tsp. Cinnamon
1 Tsp. Nutmeg
2 Cups Bread Crumbs
Spice Sauce:
1 Cup Sugar
2-1/2 Tbsp. Corn Starch
2 Tbsp. Butter
1/2 Tsp. Nutmeg
1/2 Tsp. Cinnamon
1 Tbsp. Vinegar
2 Cups Boiling Water

Cream butter; add sugar gradually. Add beaten eggs, grated carrot and apple. Add dry ingredients. Pour into greased double boiler pan or a 3 lb. shortening can. Fill with water 2/3 full and cover. Steam 3 hours. Serves 12. Serve with spice sauce.
Spice Sauce:
Mix cornstarch, sugar and spices. Add boiling water slowly, stirring constantly to prevent lumping. Bring to boil and cook 5 minutes. Remove from heat and add butter and vinegar. Serve hot over pudding.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!