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!