Steamed Carrot Pudding

Name: Steamed Carrot Pudding
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 servings.
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 2 large eggs, room temperature, lightly beaten; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup shredded peeled carrots; 1 cup shredded uncooked peeled potatoes; 1 cup each raisins, chopped dates and nuts; VANILLA SAUCE:; 1/2 cup sugar; 2 tablespoons cornstarch; 1/4 teaspoon salt; 2 cups cold water; 1/4 cup butter, cubed; 2-1/2 teaspoons vanilla extract; Dash ground nutmeg

TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours YIELD: 8 servings.

This recipe, passed down from my Canadian grandmother, has been in my family for at least three generations. It's been a favorite wintertime dessert for us and is always served for Easter and other holiday meals. —Ann Searcey, Kettering, Ohio

Ingredients

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup shredded peeled carrots
1 cup shredded uncooked peeled potatoes
1 cup each raisins, chopped dates and nuts
VANILLA SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
1/4 cup butter, cubed
2-1/2 teaspoons vanilla extract
Dash ground nutmeg

Directions

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients and spices; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts.
2. Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding.
3. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve sauce with warm pudding.

Nutrition Facts

1 piece with 1/4 cup sauce: 570 calories, 28g fat (12g saturated fat), 92mg cholesterol, 760mg sodium, 75g carbohydrate (49g sugars, 5g fiber), 9g protein.