Carrot Pudding Recipes
How to keep yours carrots fresh and crisp
When you get home from the store, wash carrots thoroughly in cold running water.
- Place cleaned carrots in plastic container.
- Fill contained with cold water until carrots are conmpletely covered.
- Place lid on container and store in refrigerator.
- Change water every 4 days.
Note: This will keep your carrots fresh and crisp for at least 2 weeks.
The Healthy Uses of Carrots
- Carrot soup calms the bowels and slows down bacterial development making it a good home remedy for diarrhea.
- Carrot seeds (1 tsp per cup of boiling water) is believed to be a diuretic, stimulate the appetite, reduce colic and fluid retention and help alleviate menstral cramps.
- Carrot juice helps relieve stress, fatique and will cleanse and energize your body.
- Raw carrots (grated) can be used for it's antiseptic properties can be used for wounds, cuts and inflammation.
- It is also said that shewing a raw carrot immediately after eating can kill all the harmful germs in the mouth, cleanse your teeth, prevent bleeding of the gums, and tooth decay.
Carrot Pudding Recipe #1
- 1 cup grated carrots
- 1 cup peeled and shredded potatoes
- 1 cup white sugar
- 1 cup raisins
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/2 cup butter
- 1/2 cup heavy whipping cream
- 1 cup white sugar
- 1 1/2 teaspoons vanilla extract
In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves.
Transfer mixture to a clean 1 pound coffee can.
Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water.
Cover the pot and bring the water to a simmer.
Steam the cake for 2 hours. Serve warm.
Buttery sauce :
In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.
Carrot Pudding Recipe #2
1 1/2 cups flour
1 1/2 cups brown sugar
1 1/2 cups suet
1 1/2 cups raisins
1 1/2 cups currants
1 1/2 cups grated carrots
1 1/2 cups grated potatoes
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
Mix all ingredients together.
Fill pudding mold to 2/3 full.
Steam for 3 to 4 hours.
Serve with hard sauce.
Hard Sauce Ingredients:
1/3 cup butter
1 cup sugar
1 tsp vanilla
Directions for hard sauce:
Stir in sugar and vanilla.
Store in cool place until ready to use.
Note: There are freeze dried artifical suets and canned artificial suets that can be used instead of the real thing.
Carrot Pudding Recipe #3 (Crockpot Version)
4 large carrots, cooked and grated
1 small onion, grated
1/2 tsp salt
1/4 tsp nutmeg
1 tbsp sugar
1 cup milk
3 eggs, beaten
Mix together all ingredients and cook on high in crock pot for 3 to 4 hours.
Carrot Pudding Recipe #4 (Baked Version)
1 cup grated carrots
1 cup grated parsnips
1/2 cup melted butter
1 1/4 cup flour
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp salt
1 tsp baking soda
1 cup raisins
1/2 cup chopped walnuts
Preheat oven to 300 degrees.
Combine carrots, parsnips, and butter.
Sift together dry ingredients and add raisins.
Combine the two mixtures.
Pour into greased casserole dish.
Bake for 1 hour.
Serve warm topped with whip cream.
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