Sweet Carrot Pudding with Brown Sugar Drizzle


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Sweet Carrot Pudding with Brown Sugar Drizzle
Who doesn't love dessert, especially when it's made of vegetables and served as a side dish? If you fall into this camp, you're going to go wild for this Sweet Carrot Pudding. Not only does the sweetness of the carrots combine with cinnamon and orange flavors, but also the moist pudding is drizzled with a brown sugar sauce. Veggies never tasted so good!

Ingredients


Carrot Pudding

½ cup butter, softened
½ cup packed brown sugar
1 large egg
1 tbsp orange juice
1 tsp vanilla extract
1¼ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ tsp ground cinnamon
2½ cups coarsely grated carrots (5-6 carrots)

Brown Sugar Drizzle

1 cup packed brown sugar
1½ tbsp cornstarch
¼ tsp kosher salt
1 cup water
2 tbsp butter
1 tsp vanilla extract
Bite Me Bit

"If you don't eat yer meat, you can't have any pudding. How can you have any pudding if you don't eat yer meat?"

-Pink Floyd



Directions


1) For the carrot pudding, preheat oven to 350°F. Coat an 8-inch round or square baking dish with non-stick cooking spray.

2) In an electric mixer, cream butter with brown sugar on medium-high speed until light and fluffy. Add the egg, orange juice and vanilla. Combine until well mixed.

3) In a medium bowl, sift the flour, baking powder, baking soda, salt and cinnamon together. Add flour mixture and grated carrots to butter-sugar mixture. Mix just until flour disappears making sure not to overmix the batter. Transfer to prepared baking dish. Bake 32-35 minutes or until golden around the edges.

4) For the brown sugar sauce, in a medium saucepan, whisk brown sugar, cornstarch and salt. Whisk in water and bring to a boil over high heat. Lower heat to medium, whisking constantly until sauce is smooth and has thickened slightly, 4-6 minutes. Remove from heat and whisk in butter and vanilla. Serve drizzled over pieces of carrot pudding.

Serves 6-8