Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.5 lbs (1.25 kg / about 4–5 ea .) carrots
- 1¼ cups flour
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup shortening , butter , or margarine
- 2 egg yolks
- ⅓ cup brown sugar
- 1 tbsp water
- 1 tbsp lemon juice
- ½ tsp vanilla
- 2 egg whites
Directions
Preheat oven to 325 °F (150 °C).
Cook carrots until soft, then drain and mash them. Set aside.
Sift together flour, salt, baking powder, and baking soda.
Cream together shortening and egg yolks.
Beat in brown sugar, cold water, lemon juice, and vanilla until well-mixed. Stir in mashed carrots, then dry ingredients.
Whip the egg whites until stiff, then fold into carrot batter.
Transfer batter to a well-greased ring mold (with a bottom).
Place a large shallow pan with about an inch of water in the preheated oven, and place the pudding in the pan.
Bake for 1 hour. Unmold onto a serving plate while still somewhat warm.