Passover Carrot Pudding
Recipe: #21497
October 27, 2015
Categories: Desserts, Puddings, Carrot, Passover, Oven Bake, Gluten-Free, Kosher, Vegetarian, more
"1956 cookbook, Love and Knishes"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (148.1 g)
- Calories 366.6
- Total Fat - 21.4 g
- Saturated Fat - 4.4 g
- Cholesterol - 104.2 mg
- Sodium - 685.1 mg
- Total Carbohydrate - 38.7 g
- Dietary Fiber - 2.3 g
- Sugars - 20 g
- Protein - 5.9 g
- Calcium - 41.7 mg
- Iron - 1.6 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cream sugar and shortening. Mix in egg yolks.
Step 2
Sift dry ingredients, then add to creamed mixture; mix well. Add in grated carrots, mixing well.
Step 3
Beat egg whites until stiff. Fold into mixture.
Step 4
Pour into greased 9 x3 inch tube pan.
Step 5
Bake at 350 degrees for 40 minutes or until done. Serve hot or cold.
Tips
No special items needed.
0 Reviews
You'll Also Love
