Carrot Pudding – Development Version Recipe

Carrot Pudding – Development Version Recipe

  • 1 cup grated carrots
  • 1 cup peeled and shredded potatoes
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 cup raisins
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1/2 cup light butter
  • 1/2 cup nonfat evaporated milk
  • 2/3 cup SPLENDA® No Calorie Sweetener, Granulated
  • 2 teaspoons vanilla extract
  1. In a large mixing bowl, combine carrots, potatoes, 1/2 cup SPLENDA(R), raisins, flour, baking soda, ground cinnamon, allspice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top with a rubber band and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
  2. Steam the cake for 2 hours. Serve warm.
  3. Buttery sauce: In a medium pot, combine butter or margarine, cream, 2/3 cup SPLENDA(R), and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.
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