Weight Watchers Recipes

Grandma Near’s Carrot Pudding

INGREDIENTS:

For the Carrot Pudding:

1/2 cup of vegetable oil

1 cup of sugar

1 cup of golden raisins

1 cup of dried currants

1 cup of grated carrot

1 cup of grated white potato

1 1/2 cups of flour

3/4 tsp of ground cinnamon

3/4 tsp of ground cloves (optional)

3/4 tsp of ground nutmeg

1 tsp of baking soda

1/2 tsp of salt

For the Hard Sauce:

1/2 cup of packed dark brown sugar

2 Tbs of cornstarch

1 Tbs of salted butter, softened

1 cup of cold water

1 tsp of vanilla extract

DIRECTIONS:

For the Carrot Pudding:

1. In a medium-sized mixing bowl, whisk together your dry ingredients (flour, cinnamon, cloves, nutmeg, baking soda, & salt) using a wire whisk. Set aside.

2. Add in your remaining ingredients (vegetable oil, sugar, golden raisins, shredded carrot, shredded potato, & dried currants). Stir to combine.

3. Grease your “can accessory” for your crockpot. Pour in your batter and smooth out the top using a spatula. Place about a 1/2″ of water in the bottom of your crockpot, then add in your “can” of batter. Place a paper towel in between the lid and the base of your crockpot. Cook this for 8 hours on low.

4. Carefully remove the “can” from your crockpot (it will be hot!). Allow it to cool for 10 minutes; then, run a sharp knife around the edges of your “can” and shake out the cake. Allow your cake to cool completely on a wire rack. Wrap your cake in saran wrap and refrigerate it until ready to serve.

NOTE: This cake can be made a week or so in advance – it actually tastes better if it is slightly aged!

For the Hard Sauce: (You could also use warm caramel sauce as a pairing for this!)

NOTE: Make this just before you plan on serving this dessert!

1. In a medium-sized saucepan, combine your cold water and cornstarch. Mix with a wire whisk until smooth and blended. Add in your remaining ingredients (dark brown sugar, butter, and vanilla extract) and bring this mixture to a boil on high. Once you reach a hard boil, reduce your heat slightly. The mixture will thicken as it cooks. Continue cooking at a light boil for 1-2 minutes, stirring constantly to prevent sticking or burning.

2. Serve this sauce over a piece of warmed carrot pudding in a bowl!

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