Carrot Pudding

13 ingredients
5 steps

Ingredients

  • 2 pounds carrots, to yield 2 cups mashed
  • 2 tablespoons butter plus 1/2 cup, melted
  • grated zest of one medium orange
  • 1 tablespoon grated fresh ginger
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1 teaspoon baking powder
  • 1 cup milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch salt

Directions

  1. 1
    Preheat the oven to 350 degrees. Butter a 2-quart baking dish.
  2. 2
    Cut the carrot into equally sized chunks, and toss with the 2 Tablespoons melted butter on a large rimmed baking tray. You just want the carrots slightly lubricated, not greasy or swimming in butter. Roast the carrots for 30 - 40 minutes, until they are soft, but do not let them brown.
  3. 3
    Dump the carrots into the bowl of a food processor and process until you have a rough puree. You may need to start with half the carrots, then add the rest. You want to end up with 2 heaping cups of puree. Leave the puree to cool.
  4. 4
    Grate the orange zest and ginger into the carrot puree and blend. Add the remaining 1/2 cup melted butter and the rest of the ingredients, and process until smooth and creamy. Scrape the mixture into the prepared baking dish.
  5. 5
    Bake the carrot pudding until firm in the middle and slightly browned around the edges, about 30 - 40 minutes. Serve immediately.

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