Now don’t stick your nose up at this too fast. It is a wonderful dessert, it just has an old fashioned reputation. This recipe came from my grandma Barker. I don’t actually remember ever eating it at her house. My mom would make it every Christmas and my Grandma and Grandpa Barker would come over to eat it with us. As a kid I actually thought this dessert was sick. I never tasted it, but come on, Carrot Pudding just doesn’t sound good at all. Boy was I wrong.
Finished Christmas Carrot Pudding. I loved every bite of it.
All the ingredients in my giant Tupperware. Just mix and bake.
This year my oldest child has found that Carrot Pudding is delicious. Maybe you just have to grow up a bit to get the nerve to try it. Once you do though you’ll be hooked. Hey if you like bread pudding you would love this. I’ve seen many Carrot Pudding recipes, and they all are made with flour. This recipe is made with bread crumbs instead. And of course I only use Great Harvest Honey Whole Wheat bread crumbs. I’m sure that’s why it tastes so good:)
Serve this dessert with a hot lemon sauce and whipped cream. This year year I was out of raisins and I found a great substitute. Dried blueberries. I loved it and so did James and my dad. I think I will make it with blueberries every year. Now if anyone out there in blogging world actually tries this recipe please let me know. I want to see if I can make some converts here. Heck I’ll actually give you the loaf of Great Harvest Honey Whole Wheat to make this delicacy. Now that’s a deal don’t you think? And especially all you Barker relatives. Come on this is Grandma’s recipe…….it’s got to be good. Love you all!
ps- my handwritten recipe for granny’s pudding is on back of the recipe card for Frog Eye salad. Funny thing. At least that recipe card gets used for this recipe!
Grandma Barker’s Christmas Carrot Pudding
1 c. grated red potato
1/2 t. baking soda in the potatoes
1 c. grated carrots
1 c. sugar
2 T. molasses
1/2 c. shortening
1 t. baking powder
2 c. Great Harvest Honey Whole Wheat bread crumbs
1 t. lemon extract
1/2 t. cinnamon
1/2 t. nutmeg
1/2 c. raisins or dried blueberries
1/2 c. chopped pecans
I place all the ingredients in a giant Tupperware bowl and use a hand mixer to combine all the ingredients. Place in a greased casserole dish. Mine is an oval 3 qt. casserole dish with a glass lid. It works perfect. I bake in a 350′ F. oven for about 1 hour. You can always put the pudding into a metal coffee can and put tinfoil over the top and then steam it for 3 hours, but I’ve found baking for 1 hour does the same thing. Hey and by the way, where did the coffee can come from?
Serve warm with lemon sauce, and fresh whipped cream. The carrot pudding reheats perfect. When you need a bowl just pop it in the microwave and 45 secs. later you’ll have a steaming bowl of Christmas goodness.
1 c. sugar
2 c. water
1/4 c. butter
1 T. corn starch
1/4 c. or more lemon juice
dash of nutmeg
Bring to a boil and let it boil a minute or two. It will thicken up slightly. I like it cooled, but it’s good warm on top too.