"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Carrot Pudding & Nutmeg Sauce Recipe

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

Lorna Brown
Added: Wednesday, February 25, 2009


3 c. flour
1 tsp. cocoa
1 1/4 c. white sugar
2 1/2 tsp. baking soda
2 1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. salt
2 1/2 tsp. cinnamon
1 1/4 c. brown sugar
2 1/2 c. grated carrots
2 1/2 c. grated potatoes
2 1/2 c. raisins
1 1/3 c. chopped nuts
1/2 c. melted butter or margarine

Combine dry ingredients and sift together. Add remaining ingredients and blend well. Pour into pudding molds or cans. I steam my pudding in bundt pan. They should be well greased, and filled no more than two thirds full. Cover molds or pans with lids or use foil secured with rubber bands. Place on rack in large kettle containing about two thirds water. Steam for 2 hours, or until pudding is light and dry. Serve with a nutmeg sauce.

1/2 cup sugar,
2 Tbsp. cornstarch,
1/4 tsp. salt,
2 c. half & half,
1/4 c. butter,
2 tsp. vanilla,
dash of ground nutmeg.
Combine the first 4 ingredients in a sauce pan and cook until thickens. Add butter,vanilla and nutmeg. Serve over Carrot Pudding. Store in refrigerator.

Number Of Servings:
Number Of Servings:
20 servings
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is a tradition to serve "Carrot Pudding" at Christmas time and Thanksgiving.
This was one of my mom's favorite dessert. She always was the one to make this "family tradition" recipe.




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