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| Carrot Pudding |
"This is a first-rate spice stuffed dessert that resembles plum pudding but is low in fats (unless you operate the buttery sauce!). The buttery sauce is optionally available, the pudding is ideal with or without it!"
Ingredients :
- 1 cup grated carrots
- 1 cup peeled and shredded potatoes
- 1 cup white sugar
- 1 cup raisins
- 1 cup all-cause flour
- 1 teaspoon baking soda
- 1 teaspoon floor cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon floor cloves
- half cup butter
- half cup heavy whipping cream
- 1 cup white sugar
- 1 1/2 teaspoons vanilla extract
Instructions :
| Prep : | Cook : 7M | Ready in : |
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- In a large blending bowl, integrate carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and floor cloves. Transfer combination to a smooth 1 pound coffee can. Secure wax paper over the top and vicinity the filled can in a massive pot with 2 to a few inches of water. Cover the pot and produce the water to a simmer.
- Steam the cake for two hours. Serve warm.
- Buttery sauce: In a medium-size pot, integrate butter or margarine, cream, sugar, and vanilla. Heat till the combination is liquid. Spoon mixture over the warm carrot pudding to serve.
Notes :
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