Baked carrot pudding
Instructions:
-
The American country cook's tradition of using ingredients at hand started with the use of cornmeal instead of flour in Indian pudding. Pumpkin, another native American fruit, became a dessert ingredient, so it was not unthinkable to utilize other vegetables in sweet mixtures. Carrots were being used as an ingredient in carrot pudding in the early 1900s, and this pudding was the forerunner of today's carrot cake, which has become a standard.
- 1⁄2 cup butter;
- 1⁄2 cup tightly packed brown sugar;
- 1 egg;
- 1 cup grated raw carrots;
- 2 teaspoons grated lemon rind;
- 1⁄2 cup raisins;
- 1 cup currants;
- 11⁄4 cups all-purpose flour;
- 1 teaspoon baking powder;
- 1⁄2 teaspoon salt;
- 1⁄2 teaspoon nutmeg;
- 1⁄2 teaspoon cinnamon;
- 1⁄2 teaspoon baking soda;
- 1 tablespoon hot water;
- Whipped cream, heavy cream, Vanilla Cream Sauce, or caramel sauce.
- Preheat oven to 350 F. Butter a 6- to 8-cup tube-type mold or eight individual fancy molds.
- Cream the butter with the brown sugar. Add the egg and beat well. Add all of the remaining ingredients except the cream or sauce and mix to combine. Pour mixture into the mold or molds and bake 1 to 11⁄2 hours for the tube-type mold, or about 45 minutes for the small molds. Invert onto a serving platter or individual plates and serve with whipped cream, heavy cream, Vanilla Cream Sauce, or caramel sauce.