You may also like
Categories:Viewed: 51 - Published at: 6 years ago
Ingredients
- 2 pounds carrots, to yield 2 cups mashed
- 2 tablespoons butter plus 1/2 cup, melted
- grated zest of one medium orange
- 1 tablespoon grated fresh ginger
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 3 eggs
- 1 teaspoon baking powder
- 1 cup milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- Pinch salt
Method
- Preheat the oven to 350 degrees. Butter a 2-quart baking dish.
- Cut the carrot into equally sized chunks, and toss with the 2 Tablespoons melted butter on a large rimmed baking tray. You just want the carrots slightly lubricated, not greasy or swimming in butter. Roast the carrots for 30 - 40 minutes, until they are soft, but do not let them brown.
- Dump the carrots into the bowl of a food processor and process until you have a rough puree. You may need to start with half the carrots, then add the rest. You want to end up with 2 heaping cups of puree. Leave the puree to cool.
- Grate the orange zest and ginger into the carrot puree and blend. Add the remaining 1/2 cup melted butter and the rest of the ingredients, and process until smooth and creamy. Scrape the mixture into the prepared baking dish.
- Bake the carrot pudding until firm in the middle and slightly browned around the edges, about 30 - 40 minutes. Serve immediately.
