1 cup grated carrots1 cup peeled and shredded potatoes1 cup white sugar1 cup raisins1 cup all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground allspice1 teaspoon ground cloves1/2 cup butter1/2 cup heavy whipping cream1 cup white sugar1 1/2 teaspoons vanilla extractIn 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. 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.
Amount Per Serving Calories: 552 | Total Fat: 19.9g | Cholesterol: 58mg Powered by ESHA Nutrient Database
Servings Per Recipe: 7
Amount Per Serving
Calories: 552
Total Fat: 19.9g
Cholesterol: 58mg
Sodium: 296mg
Total Carbs: 93.8g
Dietary Fiber: 2.5g
Protein: 3.6g
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