by TheRunawaySpoon
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TheRunawaySpoon's Notes:
Expand2 pounds carrots, to yield 2 cups mashed Ask a question about this ingredient
2 tablespoons butter plus 1/2 cup, melted Ask a question about this ingredient
grated zest of one medium orange Ask a question about this ingredient
1 tablespoon grated fresh ginger Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
2 tablespoons all-purpose flour Ask a question about this ingredient
3 eggs Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1/4 teaspoon ground cloves Ask a question about this ingredient
Preheat the oven to 350 degrees. Butter a 2-quart baking dish.
Ask a question about this stepCut 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.
Ask a question about this stepDump 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.
Ask a question about this stepGrate the orange zest and ginger into the carrot puree and blend. Add the remaining ½ cup melted butter and the rest of the ingredients, and process until smooth and creamy. Scrape the mixture into the prepared baking dish.
Ask a question about this stepBake the carrot pudding until firm in the middle and slightly browned around the edges, about 30 – 40 minutes. Serve immediately.
Ask a question about this stepwonderful!!!
This recipe looks delightful :)
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