Search This Blog

Thursday, May 6, 2010

Carrot Pudding - a Grammy Classic

I am a creature of habit and believe it or not, I eat a piece of this stuff every single day for breakfast. It is probably my favorite dish Grammy served at Friday night dinners. I know, I know, the name leaves you wondering what to expect. But, if you like carrot cake and a really moist, sweet thanksgiving stuffing, you will love this!

Carrot Pudding - A Grammy Classic

3 14.5 oz. cans carrots (drained and pureed)
2 1/2 c flour
1 c packed brown sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp baking soda
1/3 cup oj
1/2 tsp salt
1/2 c apple sauce
1/2 c vegetable oil
3/4 c raisins
cinnimon & sugar

Preheat oven to 350. Mix carrots, brown sugar, oil & apple sauce. In a separate bowl combine/sift baking powder, flour, cinnamon and salt. Add to puree a little bit at a time. Combine baking soda & oj. Add to mixture. Add raisins. Pour into a 9x13 greased pyrex dish and sprinkle liberally with cinnamon and sugar. Bake 1 hour or until center is set. serve warm.

1 comment: