Dessertscopykat5.0
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.
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking dish
- ●oven
- ●pot
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat the oven to 325°F. Grease a 1 1/2 quart baking dish or 9-inch square pan.
2
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.
carrots (about 8 medium-large carrots)2 pounds
3
Cook the carrots in a pot of boiling water for about ⏱️ 6 minutes, or until the carrots are fork-tender.
carrots (about 8 medium-large carrots)2 pounds
4
Drain the carrots and transfer to a large mixing bowl.
carrots (about 8 medium-large carrots)2 pounds
5
Puree the carrots with a mixer until they are smooth.
carrots (about 8 medium-large carrots)2 pounds
6
Add the sugar, baking powder, vanilla, and flour and beat for ⏱️ 3 minutes.
sugar1 cuppowdered sugar1 tablespoon
7
Continue to beat while slowly adding the melted butter.
8
Add the eggs, one at a time, beating well after each addition.
eggs4
9
Pour the mixture into the greased baking pan, and bake for about ⏱️ 1 hour, or until set in the center.
10
Lightly dust the top with powdered sugar just before serving.
sugar1 cuppowdered sugar1 tablespoon
Nutrition Facts
calories
302 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
3 g
sugar Content
32 g
sodium Content
212 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
112 mg
carbohydrate Content
41 g
saturated Fat Content
8 g
unsaturated Fat Content
5 g
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