Carrot Pudding

Ingredients

• 1.5 lbs carrots
• 1¼ cups flour
• 1 tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• 1 cup shortening
• 2 egg yolks
• ⅓ cup brown sugar
• 1 tbsp water
• 1 tbsp lemon juice
• ½ tsp vanilla
• 2 egg whites

Steps

1. Preheat the oven to 325 °F (150 °C).
2. Cook the carrots until soft.
3. Then drain and mash them.
4. Set aside.
5. Sift together the flour, salt, baking powder, and baking soda.
6. Cream together the shortening and egg yolks.
7. Beat in the brown sugar, cold water, lemon juice, and vanilla until well-mixed.
8. Stir in the mashed carrots, then the dry ingredients.
9. Whip the egg whites until stiff.
10. Then fold into the carrot batter.
11. Transfer the batter to a well-greased ring mold (with a bottom).
12. Place a large shallow pan with about an inch of water in the preheated oven.
13. Place the pudding in the pan.
14. Bake for 1 hour.
15. Unmold onto a serving plate while still somewhat warm.