That means it should make a delicious treat even for those who aren’t fans of old-fashioned plum pudding.
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Carrot cake Christmas pudding
Ingredients
- 3/4 cup raisins
- 1/4 cup orange juice
- 3/4 cup C and H Golden Brown Sugar, packed
- 1/2 cup 1 stick butter
- 2 eggs
- 1 cup finely shredded raw carrots
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Soak raisins in orange juice. Set aside.
- Cream together sugar & butter. Beat in eggs. Stir in carrots.
- Combine flour, baking powder & baking soda, spices, and salt. Add 1/2 flour mixture to carrot mixture. Stir in raisins and orange juice; then remaining flour. Mix well.
- Spoon into greased and floured 5-cup mold. Bake in 325 degree oven 50-60 minutes.
- Remove from mold and cool on rack.
- Serve with hard sauce. (Recipe below.)
Notes
Nutrition information does not include hard sauce.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 346Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 412mgCarbohydrates: 55gFiber: 2gSugar: 32gProtein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Also: Hard sauce recipe (1950)
From the Hartford Courant (Hartford, Connecticut) April 9, 1950
“Hard sauce” is essential to many desserts, and you’ll find it quite easy to make.
Cream 1/3 cup butter until soft; add 1-1/2 cups powdered sugar. Stir until smooth and then add one tablespoon hot cream, one half teaspoon lemon extract, and one teaspoon vanilla, and beat two minutes. Chill.
ALSO TRY: Amazin’ Raisin Cake recipe (1985)
