Sweet Carrot Pudding

Name: Sweet Carrot Pudding
Ingredients: 1/4 cup butter, softened; 1/4 cup Crisco; 1 1/4 cups light brown sugar; 3 large eggs; 3 tablespoons lemon juice; 1 1/2 teaspoons grated lemons, zest of; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon ground allspice; 1 1/2 cups grated carrots; 1/2 cup crystallized ginger (optional); Gingered Whipped Cream (2 cups); 1 cup cream; 2 tablespoons icing sugar; 2 teaspoons dark rum; 1/4 teaspoon ground ginger

16 ingredients

12 steps

Ingredients

1/4 cup butter, softened
1/4 cup Crisco
1 1/4 cups light brown sugar
3 large eggs
3 tablespoons lemon juice
1 1/2 teaspoons grated lemons, zest of
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1 1/2 cups grated carrots
1/2 cup crystallized ginger (optional)
Gingered Whipped Cream (2 cups)
1 cup cream
2 tablespoons icing sugar
2 teaspoons dark rum
1/4 teaspoon ground ginger

Directions

1

Butter a 6-cup ring mold well and preheat oven to 350°F.
2

Cream butter and shortening; add sugar, a little at a time, and beat until light and fluffy.
3

Beat in the eggs, one at a time, and add lemon juice and zest.
4

Sift together flour, soda, baking powder, salt and allspice.
5

Stir into butter mixture.
6

Stir in carrots and transfer to ring mold and cover with a buttered round of foil.
7

Set into a baking pan, add enough hot water to come 2/3s of the way up mold and bake for 30 minutes.
8

Remove foil and bake 30 minutes more or until a cake tester comes out clean.
9

Let cool on rack for 10 minutes.
10

Invert onto platter.
11

Serve warm with Gingered Whipped Cream.
12

Gingered Whipped Cream: Beat all the ingredients together until cream holds soft peaks and transfer to a serving bowl.