Ingredients
8
8 servings
- •1 cup grated carrots
- •1 cup peeled and shredded potatoes
- •1 cup white sugar
- •1 cup raisins
- •1 cup all-purpose flour
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •1 teaspoon ground allspice
- •1 teaspoon ground cloves
- •0.5 cup butter
- •0.5 cup heavy whipping cream
- •1 cup white sugar
- •1.5 teaspoons vanilla extract
Instructions
- Combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves in a large mixing bowl.
- Transfer mixture into a mold or 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.
- To make the sweet butter sauce: Combine butter, cream, sugar, and vanilla in a medium-size pot. Heat until warmed through and sugar has dissolved. Spoon sauce over warm carrot pudding to serve.
Nutritional Facts
Per 8 servings
- Calories: 552
- Carbohydrate: 94g
- Fat: 20g
- Fiber: 3g
- Protein: 4g
- Sugar: 71g
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