Carrot Pudding Recipes
How to keep yours carrots fresh and crisp
When you get home from the store, wash carrots thoroughly in cold running water.
- Place cleaned carrots in plastic container.
- Fill contained with cold water until carrots are conmpletely covered.
- Place lid on container and store in refrigerator.
- Change water every 4 days.
Note: This will keep your carrots fresh and crisp for at least 2 weeks.
The Healthy Uses of Carrots
- Carrot soup calms the bowels and slows down bacterial development making it a good home remedy for diarrhea.
- Carrot seeds (1 tsp per cup of boiling water) is believed to be a diuretic, stimulate the appetite, reduce colic and fluid retention and help alleviate menstral cramps.
- Carrot juice helps relieve stress, fatique and will cleanse and energize your body.
- Raw carrots (grated) can be used for it's antiseptic properties can be used for wounds, cuts and inflammation.
- It is also said that shewing a raw carrot immediately after eating can kill all the harmful germs in the mouth, cleanse your teeth, prevent bleeding of the gums, and tooth decay.
Carrot Pudding Recipe #1
Ingredients:
- 1 cup grated carrots
- 1 cup peeled and shredded potatoes
- 1 cup white sugar
- 1 cup raisins
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/2 cup butter
- 1/2 cup heavy whipping cream
- 1 cup white sugar
- 1 1/2 teaspoons vanilla extract
Directions:
In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves.
Transfer mixture to a clean 1 pound coffee can.
Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water.
Cover the pot and bring the water to a simmer.
Steam the cake for 2 hours. Serve warm.
Buttery sauce :
In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.
Carrot Pudding Recipe #2
Ingredients:
1 1/2 cups flour
1 1/2 cups brown sugar
1 1/2 cups suet
1 1/2 cups raisins
1 1/2 cups currants
1 1/2 cups grated carrots
1 1/2 cups grated potatoes
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
Directions:
Mix all ingredients together.
Fill pudding mold to 2/3 full.
Steam for 3 to 4 hours.
Serve with hard sauce.
Hard Sauce Ingredients:
1/3 cup butter
1 cup sugar
1 tsp vanilla
Directions for hard sauce:
Cream butter.
Stir in sugar and vanilla.
Store in cool place until ready to use.
Note: There are freeze dried artifical suets and canned artificial suets that can be used instead of the real thing.
Carrot Pudding Recipe #3 (Crockpot Version)
Ingredients:
4 large carrots, cooked and grated
1 small onion, grated
1/2 tsp salt
1/4 tsp nutmeg
1 tbsp sugar
1 cup milk
3 eggs, beaten
Ingredients:
Mix together all ingredients and cook on high in crock pot for 3 to 4 hours.
Carrot Pudding Recipe #4 (Baked Version)
Ingredients:
1 cup grated carrots
1 cup grated parsnips
1/2 cup melted butter
1 1/4 cup flour
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp salt
1 tsp baking soda
1 cup raisins
1/2 cup chopped walnuts
Directions:
Preheat oven to 300 degrees.
Combine carrots, parsnips, and butter.
Sift together dry ingredients and add raisins.
Combine the two mixtures.
Pour into greased casserole dish.
Bake for 1 hour.
Serve warm topped with whip cream.
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