Cookbook:Carrot Pudding

This recipe originates from Ida Geller Weiner (1912–2008), of New Haven CT, who made it Thanksgiving and other family gatherings.

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

Procedure

 * 1) Preheat oven to 325 °F (150 °C).
 * 2) Cook carrots until soft, then drain and mash them. Set aside.
 * 3) Sift together flour, salt, baking powder, and baking soda.
 * 4) Cream together shortening and egg yolks.
 * 5) Beat in brown sugar, cold water, lemon juice, and vanilla until well-mixed. Stir in mashed carrots, then dry ingredients.
 * 6) Whip the egg whites until stiff, then fold into carrot batter.
 * 7) Transfer batter to a well-greased ring mold (with a bottom).
 * 8) Place a large shallow pan with about an inch of water in the preheated oven, and place the pudding in the pan.
 * 9) Bake for 1 hour. Unmold onto a serving plate while still somewhat warm.

Notes, tips, and variations

 * If needed, you can substitute baby carrots for the regular carrots.
 * If desired, you can add other chopped vegetable (peas, chopped string beans, etc).
 * If you can't make a water bath, just bake without it.