Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Spiced Carrot Pudding
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Dessert-8035
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| Filling |
|
| 1 cup |
carrots, peeled and grated |
| 1 cup |
potatoes, peeled and shredded |
| 1 cup |
natural 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 |
cream substitute (coffee creamer) |
| 1 cup |
fresh strawberries, hulled, halved |
| 1 cup |
natural sugar |
| 1 1/2 teaspoons |
vanilla extract |
| |
| Preparation |
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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 greased with vegetable oil. 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.
Yield
6 to 8 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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Find More "Fresh From Florida" Recipes for Shabbat and Holidays
