Cookbook:Carrot Pudding

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Grandma Ida's Carrot Pudding


  • Carrots 4-5 regular carrots or 1.5 lbs (1.25kg) baby carrots.
  • Flour 1 & ¼ c. flour
  • Salt 1 tsp. Salt
  • Baking Powder ½ tsp
  • Baking Soda ½ tsp. each baking powder and baking soda.
  • Shortening 1 c. shortening (or butter, or margarine)
  • Eggs 2 egg yolks (set aside whites)
  • Brown Sugar 1/3 c brown sugar
  • Water 1 Tbsp.
  • Lemon Juice 1 Tbsp.
  • Vanilla ½ tsp.


  1. Preheat oven to 325 F (150C).
  2. Cook carrots until soft, drain and mash. Set aside.
  3. Sift together: flour, salt, baking powder and baking soda.
  4. Cream together: shortening (butter/margarine) and egg yolks (set aside whites)
  5. Add to creamed egg/shortening mix: brown sugar, cold water, lemon juice, and vanilla. Mix well. Add mashed carrots to this and mix. Stir in dry ingredients.
  6. Finally, beat eggs whites until stiff. Fold into carrot batter. Put batter into well-greased ring mold.
  7. Optional: add optional chopped vegetable (peas, chopped string beans, etc.)
  8. Place a large shallow pan with about an inch of water in oven. Pan has to be big enough to hold ring mold. (If you don't already own such a pan, it's not necessary to buy one. Just bake without pan of water.)
  9. Bake 1 hour. Unmold onto a serving plate while still somewhat warm.

Deliciously made by Ida Geller Weiner (1912-2008), of New Haven CT, for Thanksgiving and other family gatherings.