mix, set aside.
Grate carrot & potato, set aside.
Cream
Grate carrot and potatoes.
Measure and set aside.
Cream butter; add sugar and blend well.
Add carrot and 1/2 potatoes and mix well.
Sprinkle fruits with flour and add to first mixture. Add flour and spices, which have been sifted together.
Dissolve soda in remaining 1/2 cup of potatoes and add it last.
Mix lightly together.
Pour into buttered bowls.
Tie down and steam for 3 hours.
(I double this recipe.)
This pudding is good with caramel sauce over it.
For the Pudding.
Preheat oven at 180
ans 2/3 full with pudding mixture. Cover with foil.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
esired and pour over the carrot puree.
bake at 180C
Put everything for the pudding in a big bowl and
s billed as the richest carrot cake recipe ever.
Lightly grease
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Spoon mixture over the warm carrot pudding to serve.
Soak china grass in 1/2 cup milk.
Wash the tapioca and drain the water.
Boil sugar and remaining milk.
Add tapioca and carrot and cook till soft.
Add the china grass and cook till dissolved.
Continue to cook for a few more minutes.
Add the condensed milk and stir well.
When it becomes custard-like in consistency, remove from the heat.
Pour in a shallow dish and keep aside.
When half set, garnish with grated carrot, coconut and cashewnuts. Refrigerate till set.
Cut into pieces and offer.
nd molasses, mixing well. Add carrot mixture. In a separate bowl
Combine cake mix, pudding mix, salt, cinnamon, eggs, water, and oil in a large bowl; beat at medium speed for 2 minutes, scraping side of bowl frequently.
Stir in carrots, raisins, and pecans.
Pour into 3 greased and floured 9-inch cake pans.
Bake at 350\u00b0F for 30 to 35 minutes or until layers test done.
cool in pan for 10 minutes; remove and cool the rest of the way on wire racks.
Frost with your favorite orange frosting and garnish with pecan halves.
nd beat until fluffy. Add carrot and 1/2 the potato
he cake).
Prepare the pudding mix as directed with the
ight before stirring up the pudding, combine the candied fruit, nuts
. Grease 6 150ml individual pudding basins or ramekins. In a
Bread Pudding Directions.
In medium saucepan,
f cold milk over the pudding; DO NOT STIR!
Bake
ot, add the onion, celery, carrot, bell pepper, scallion, and minced