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Carrot Pudding


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  • 1 cup grated raw carrot
  • 1/2 cup butter
  • 1 cup grated raw potatoes 1/2 tsp. cloves
  • 1 cup Five Roses Flour 1/2 tsp. nutmeg
  • 1 cup white sugar 1/2 tsp. cinnamon
  • 3/4 cup seeded raisins 1 tsp. baking soda



Step 1

Grate the carrot and potatoes. Cream the butter and sugar together.
Add carrot and half the potatoes. Soak raisins in hot water, drain and sift some flour over them.
Add raisins to the above. Sift in flour and spices. Mix soda with remaining potatoes and add it last. Mix lightly together. Pour into well buttered bowls. Cover with several layers of waxed paper tied down (an elastic band works well). Steam for 3 hours. Serve with sauce.
Use Dutch Oven or Pot so your bowl will be sitting in water.

Rum can be added for flavor.

Serve with Brown Sugar Sauce or Rum Raisin Sauce


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