Pairs well with Carrot Pudding with Lemon Cream Cheese Frosting
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Carrot Pudding with Lemon Cream Cheese Frosting
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A healthy and delicious carrot pudding cake blended with spices and nuts, baked to perfection and topped with a zesty lemon cream cheese frosting.
00:00:40 total
Serves 8
medium
Cake Dessert
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🌶️
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👅
Ingredients
- grated carrot - 2 cups (2 cups)
- eggs - 3 (3 large)
- oil - 1 cup (1 cup)
- white sugar - 1 cup (1 cup)
- brown sugar - 1 cup (1 cup)
- vanilla extract - 2 tsp (2 teaspoons)
- all-purpose flour (0000) - 2 cups (2 cups)
- baking powder - 1.5 tsp (1.5 teaspoons)
- baking soda - 1 tsp (1 teaspoon)
- salt - 1/2 tsp (1/2 teaspoon)
- cinnamon - 2 tsp (2 teaspoons)
- nutmeg - a pinch (a pinch)
- pecan nuts - 1/2 cup (1/2 cup, lightly floured)
Instructions
- Prepare the batter: In a blender, combine grated carrot, eggs, brown sugar, white sugar, oil, and vanilla extract. Blend until smooth.
- Mix dry ingredients: In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture and blend or mix until just combined.
- Add pecans: Toss pecan nuts with a little flour to prevent them from falling and fold them gently into the batter.
- Bake the pudding: Line a pudding mold with parchment paper and pour the batter in. Bake in a preheated oven at 180°C (356°F) for about 40 minutes or until a toothpick inserted comes out clean.
- Prepare the frosting: Mix cream cheese with powdered sugar and lemon zest until smooth and creamy.
- Serve: Allow the pudding to cool, then frost with the lemon cream cheese frosting. Cut into pieces and serve.
