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Classic Carrot Pudding
Classic baked carrot pudding is the perfect side dish for picky eaters. This old-fashioned sweet carrot pudding is one of the best recipes for fresh carrots!
Course
Side Dish
Cuisine
American
Keyword
Carrot pudding, Carrot Recipes
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
Calories
302
kcal
Author
Stephanie Manley
Ingredients
▢
2
pounds
carrots
about 8 medium-large carrots
▢
1
cup
sugar
▢
1 1/2
teaspoons
baking powder
▢
1 1/2
teaspoons
vanilla extract
▢
1/3
cup
all-purpose flour
▢
1/2
cup
butter
melted
▢
4
eggs
▢
1
tablespoon
powdered sugar
Instructions
Preheat the oven to 325°F. Grease a 1 1/2 quart baking dish or 9-inch square pan.
Wash, peel, and cut the carrots into 3-inch pieces. Cut the thicker pieces in half lengthwise so they are the same thickness and will cook evenly.
Cook the carrots in a pot of boiling water for about 6 minutes, or until the carrots are fork-tender.
Drain the carrots and transfer to a large mixing bowl.
Puree the carrots with a mixer until they are smooth.
Add the sugar, baking powder, vanilla, and flour and beat for 3 minutes.
Continue to beat while slowly adding the melted butter.
Add the eggs, one at a time, beating well after each addition.
Pour the mixture into the greased baking pan, and bake for about 1 hour, or until set in the center.
Lightly dust the top with powdered sugar just before serving.
Recipe Tips
Note: if your oven runs hot, reduce the temperature a bit to avoid scorching the bottom.
Nutrition
Calories:
302
kcal
|
Carbohydrates:
41
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
112
mg
|
Sodium:
212
mg
|
Potassium:
480
mg
|
Fiber:
3
g
|
Sugar:
32
g
|
Vitamin A:
19418
IU
|
Vitamin C:
7
mg
|
Calcium:
87
mg
|
Iron:
1
mg
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