Ingredients for Baked Carrot Pudding
- 500g carrots
- 175g unsalted butter
- 200g plain flour
- Baking Powder
- 1 teaspoon ground cinnamon
- Coriander
- 100g light brown sugar
- 100g raisins
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How to Make Baked Carrot Pudding
- Preheat your oven to 200°C (400°F). Wash and grate 500g (about 4 medium) carrots.
- In a large bowl, whisk together 200g plain flour, 200g caster sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon ground ginger.
- In a separate bowl, cream together 175g softened unsalted butter and 100g brown sugar until light and fluffy.
- Gradually add the dry ingredients (from step 2) to the creamed butter and sugar mixture, mixing until just combined.
- Gently fold in the grated carrots and 100g raisins.
- Mix until everything is well incorporated.
- Grease two 1.5-litre ovenproof dishes. Divide the batter evenly between the dishes. Sprinkle the tops with a little extra caster sugar.
- Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. Let cool slightly before serving.
- Serve warm with your favorite topping: vanilla ice cream, whipped cream, or custard.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
240g
Fat
128g
Carbs
38g
