Pudding of Carrot. Pare off ſome of the Cruſt of Manchet-Bread, and grate of half as much of the reſt as there is of the Root, which muſt alſo be grated: Then take half a Pint of freſh Cream or New Milk, half a Pound of freſh Butter, ſix new laid Eggs (taking out three of the Whites) maſh and mingle them well with the Cream and Butter: Then put in the grated Bread and Carrot, with near half a Pound of Sugar; and a little Salt; ſome grated Nutmeg and beaten Spice; and pour all into a convenient Diſh or Pan, butter’d, to keep the Ingredients from ſticking and burning; ſet it in a quick Oven for about an Hour, and ſo have you a Compoſition for any Root-Pudding. Acetaria: A Discourse of Sallets, (1699) by John Evelyn
- 4 cups of carrots, grated, firmly pressed into measuring cup
- 2 cups bread crumbs
- 1 cup sugar
- 1 cup cream
- 1 cup butter
- 3 eggs
- 3 egg yolks
- salt to taste
- 1 tsp nutmeg. ground
- 1 tsp cinnamon, ground
- 1/2 tsp cloves, ground
- Preheat oven to 350.
- Mix grated carrots, crumbs, and sugar together in large bowl.
- Blend milk, butter, eggs, and yolks together in a different bowl.
- Pour Milk mixture into carrot mixture and stir to combine.
- Add spices (to taste) and mix together again.
- Butter cake pan.
- Pour dense mixture into cake pan, bake at 350 for 1 hour. Until cake is brown, and won’t jiggle in the middle when you gently shake it.
- Tastes amazing, would make excellent cup cakes for ease of serving. Kind of crumbled a bit when I cut it while still hot out of the oven. Firmed when cooled.