This is one of those recipes I started making because my mother-in-law used to make it and my husband loved it as a kid. Now I really enjoy having it every thanksgiving dinner as a side dish. I have no idea why it is called pudding but it is more of moist carrot bread consistency, and makes a great simple side dish. Plus it holds very well in the refrigerator and you can make it days ahead of time if you have a lot to do on Thanksgiving Day. I know there is a lot of versions of carrot pudding cakes out there, the reason I like this one is that is it not too sweet and goes really well as a side dish vs. dessert. I have made versions with raisins, cinnamon, nutmeg etc. but I always go back to this recipe at the end, which comes from my mother-in-law. I am curious to know if others make this during the holidays?
Carrot Pudding Cake
Yields: 6-8 | Prep Time: 20 minutes | Cook Time: 45 minutes
1 lbs of grated carrots (about 5 carrots)
1 tsp baking soda which you dissolve in 2 tbsp of hot water
2 tsp of baking powder
¾ cup sugar
¾ cups dark brown sugar
2 cups of flour
¾ cup butter melted
4 eggs whites
¼ tsp salt
Turn on the over to 350 F.
Grate the carrots with a hand grater or in the food processor. Set aside
In a mixer, food processor, or by hand, cream the butter with the sugar. Add in the flour with the baking soda/water, baking powder, and salt. Add carrots . Mix thoroughly.
On the side beat the egg whites and then fold into the mixture.
Bake in a greased bunt pan 350F for about 45 minutes.
Other Thanksgiving Recipes: