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Carroll Carrot Pudding Recipe

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This recipe for Carroll Carrot Pudding is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Shredded Carrots
1 c. Shredded Potatoes
1 c. Raisins
1 c. Dates
1 c. Flour
1 t. Soda (dissolved in potatoes)
1 c. Bread Crumbs
1/2 c. melted Butter
1 c. Sugar
Pinch of Salt
1 t. Cinnamon
1 t. Clove
1 t. Nutmeg
Directions:
Directions:
Combine all ingredients and mix well. Using two 1 lb. coffee cans, divide mixture, then steam for 3 hours.
Number Of Servings:
Number Of Servings:
2 Cans
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This recipe was handed down from my Grand-father Alvin Wesley Carroll. It was a holiday favorite of his and my Dads. This dessert is served with "hard" sauce which is a combination of butter, sugar and Irish whisky. The recipe for this sauce is on page 204 of this book.

I remember my grandpa in his kitchen wearing a white apron and black and white plaid pants, covered in flour while, and of course the kitchen was a total disaster. He loved to cook.

 

 

 

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