Carrot Pudding
Carrot pudding is a baked, ring-shaped side dish made from mashed carrots folded into a light, egg-white-leavened batter. This version comes from Ida Geller Weiner of New Haven, Connecticut, who served it at Thanksgiving and other family gatherings. The mashed carrots give it a soft, moist crumb, and a water bath keeps the texture gentle. Baby carrots work if that is what you have, and the ring mold makes a handsome centerpiece.
Instructions
Heat the oven to 325 °F (150 °C). Grease a ring mold with a solid bottom well, so the pudding will release cleanly later.
Boil or steam the carrots until they are soft enough to crush easily. Drain them, mash them until fairly smooth, and set them aside.
Sift the flour, salt, baking powder and baking soda together into a bowl.
In a large bowl, cream the shortening with the egg yolks. Beat in the brown sugar, the cold water, the lemon juice and the vanilla until the mixture looks even.
Stir the mashed carrots into the creamed mixture, then stir in the sifted dry ingredients until no streaks of flour remain.
Whip the egg whites until they hold stiff peaks. Fold them gently into the carrot batter so the batter stays light.
Spoon the batter into the greased ring mold. Set a large shallow pan holding about an inch of water in the oven, and stand the mold in it. If you cannot manage a water bath, bake the pudding without one.
Bake for 1 hour. Let it cool a little, then turn it out onto a serving plate while it is still somewhat warm.
Make it personal.
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