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Carroll Carrot Pudding Recipe

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

Contributor:  
Contributor:  
Alvin Carroll/Craig Carroll
Added: Saturday, August 30, 2008

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 in the "Dessert" section of this book.

 

 

 

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