Sweet Carrot Pudding

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter a 6-cup ring mold well and preheat oven to 350°F.
  • Cream butter and shortening; add sugar, a little at a time, and beat until light and fluffy.
  • Beat in the eggs, one at a time, and add lemon juice and zest.
  • Sift together flour, soda, baking powder, salt and allspice.
  • Stir into butter mixture.
  • Stir in carrots and transfer to ring mold and cover with a buttered round of foil.
  • Set into a baking pan, add enough hot water to come 2/3s of the way up mold and bake for 30 minutes.
  • Remove foil and bake 30 minutes more or until a cake tester comes out clean.
  • Let cool on rack for 10 minutes.
  • Invert onto platter.
  • Serve warm with Gingered Whipped Cream.
  • Gingered Whipped Cream: Beat all the ingredients together until cream holds soft peaks and transfer to a serving bowl.
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