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Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Spiced Carrot Pudding

Vegetable-6163
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

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

Look for "Fresh from Florida" ingredients at your grocery store.

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