Carrot Pudding Ring recipe

All Recipes Side Dish Vegetables Carrots

Ingredients

1 cup butter, softened
½ cup brown sugar
1 egg, lightly beaten
1 teaspoon water
1 ½ cups sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 cups grated carrots

Nutrition Info

483.9 calories
carbohydrate: 46.2 g
cholesterol: 108.6 mg
fat: 31.9 g
fiber: 2.1 g
protein: 4.9 g
saturatedFat: 19.8 g
servingSize: -
sodium: 620.7 mg
sugar: 20 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan or bundt pan.

  2. Cream together butter and brown sugar. Add egg and water, blend well.

  3. Mix together the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a separate bowl, blend into the creamed butter mixture. Stir in the grated carrots and mix thoroughly. Pour evenly into prepared tube pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Recipe Yield

6 servings

Recipe Note

This is an incredible side dish for Thanksgiving! Much too fattening for the rest of the year, but a great addition to your holiday meal.

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