Carrot cake Christmas pudding (1979)

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Old-fashioned Christmas recipes for classic carrot pudding coconut joy cookies

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This vintage ’70s carrot cake Christmas pudding recipe from C&H is a variation of the classic holiday dessert, but based on a carrot cake recipe.

That means it should make a delicious treat even for those who aren’t fans of old-fashioned plum pudding.

Old-fashioned Christmas recipes for classic carrot pudding coconut joy cookies

Carrot cake Christmas pudding

Yield: 8 servings

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

  1. Soak raisins in orange juice. Set aside.
  2. Cream together sugar & butter. Beat in eggs. Stir in carrots.
  3. 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.
  4. Spoon into greased and floured 5-cup mold. Bake in 325 degree oven 50-60 minutes.
  5. Remove from mold and cool on rack.
  6. Serve with hard sauce. (Recipe below.)

Notes

Nutrition information does not include hard sauce.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount 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)

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