Carrot Pudding
Carrot Pudding
This scrumptiously rich steamed pudding was a family tradition every Thanksgiving dinner when I was growing up. If you like carrot cake, this will be right up your alley and it absolutely sings when drizzled with a beautiful, warm caramel sauce! Both the carrot pudding and the sauce should be served warm.
Servings: 6 pints
Equipment
- canner and pint sized canning jars/lids
Ingredients
- 1 cup grated carrots
- 1 cup grated potatoes
- 1 cup butter melted
- 1 cup brown sugar
- ½ cup white sugar
- 1 cup raisins chopped
- 1 cup pecans chopped
- 1½ cup flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- ½ tsp cloves
Caramel Sauce
- ¼ cup heavy cream
- ¼ cup white corn syrup
- ¼ cup light brown sugar
Instructions
Carrot Pudding
- Combine first 5 ingredients and allow to set, the sugars will pull the moisture from the vegetables.
- Combine dry ingredients together, spices will blend easier if you mix a little sugar with them.Stir dry ingredients into vegetables, butter and sugar. Add raisins and nuts.
- Grease inside of wide mouth canning jars, fill to about ⅔ full. Put on lids and set in hot water bath in canner. Boil 2½ hours. Jars will seal and pudding will keep indefinitely.
Caramel Sauce
- In a saucepan, mix together cream, corn syrup and brown sugar over medium heat until well blended. DO NOT ALLOW TO BOIL.
Notes
Triple recipe will make 7 quarts, that just fills my canner.