Old Fashioned Carrot Pudding - Sweet & Comforting Baked Carrot Casserole
This timeless carrot pudding recipe creates a moist, flavorful dish reminiscent of carrot cake. Cooked carrots are transformed into a light, airy pudding that even veggie-avoiders will love. Perfect for holiday meals and potlucks.
Servings 8
Calories 302kcal
Ingredients
- 2 pounds carrots about 8 medium-large carrots
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/3 cup all-purpose flour
- 1/2 cup butter melted
- 4 eggs
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 325°F. Grease a 1 1/2 quart baking dish or 9-inch square pan.
- Wash, peel, and cut the carrots into 3-inch pieces. Cut the thicker pieces in half lengthwise so they are the same thickness and will cook evenly.
- Cook the carrots in a pot of boiling water for about 6 minutes, or until the carrots are fork-tender.
- Drain the carrots and transfer to a large mixing bowl.
- Puree the carrots with a mixer until they are smooth.
- Add the sugar, baking powder, vanilla, and flour and beat for 3 minutes.
- Continue to beat while slowly adding the melted butter.
- Add the eggs, one at a time, beating well after each addition.
- Pour the mixture into the greased baking pan, and bake for about 1 hour, or until set in the center.
- Lightly dust the top with powdered sugar just before serving.
Recipe Tips
Note: if your oven runs hot, reduce the temperature a bit to avoid scorching the bottom.
Nutrition
Calories: 302kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 212mg | Potassium: 480mg | Fiber: 3g | Sugar: 32g | Vitamin A: 19418IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 1mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!