Carrot pudding cake is a delicious dessert that is perfect for any occasion. This cake combines the classic flavors of a traditional pudding with the sweetness of carrots, creating a unique and flavorful treat.
The cake is made with a combination of grated carrots, eggs, sugar, and flour, as well as a variety of spices and flavorings such as cinnamon, nutmeg, and vanilla extract. The mixture is then baked in the oven until it is golden brown and set.
What sets this cake apart is the addition of a creamy pudding layer that sits in the middle of the cake. This layer is made with milk, sugar, and cornstarch, and is cooked on the stovetop until it thickens and becomes pudding-like in texture. Once the pudding is ready, it is poured into the center of the cake before baking.
Tips and Variations:
Tips:
Use day-old bread or stale bread for the pudding. This will help the bread soak up the custard mixture without becoming too mushy.
Grate the carrots finely to ensure that they are evenly distributed throughout the pudding.
Use a combination of spices such as cinnamon, nutmeg, and ginger to add depth of flavor to the pudding.
Add raisins, chopped nuts, or shredded coconut for additional texture and flavor.
Let the pudding cool for at least 10 minutes before serving to allow the custard to set.
Variations:
Chocolate Carrot Pudding Cake: Add 1/4 cup cocoa powder to the custard mixture for a chocolate twist on the classic recipe.
Apple Carrot Pudding Cake: Add 1 cup of diced apples to the pudding for a fruity twist.
Pumpkin Carrot Pudding Cake: Substitute pumpkin puree for the grated carrots to create a seasonal variation of the recipe.
Vegan Carrot Pudding Cake: Substitute dairy milk for almond or soy milk and use flax eggs instead of regular eggs to create a vegan version of the recipe.
Gluten-Free Carrot Pudding Cake: Use gluten-free bread or gluten-free flour in the custard mixture to create a gluten-free version of the recipe.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1 cup milk
- 1 box instant vanilla pudding mix
Instructions:
Preheat your oven to 350°F. Grease a 9-inch cutlet visage with cuisine spray or adulation. In a medium coliseum, whisk together the flour, incinerating grease paint, incinerating soda pop, swab, cinnamon, and nutmeg until well combined.
In a separate large bowl, beat the eggs with an electric mixer until light and fluffy. Add in the sugar, oil, applesauce, and vanilla extract, and mix until well combined.
Add the dry ingredients to the wet ingredients in 2-3 batches, mixing until just combined.
Fold in the grated carrots with a spatula until unevenly distributed throughout the batter.
Pour the batter into the set cutlet visage and singe for 25- 30 twinkles or until a toothpick fitted in the center comes out clean.
While the cake is baking, prepare the pudding according to the instructions on the package.
When the cutlet is done, remove it from the roaster and let it cool fully.
Once the cake has cooled, use a fork to poke several holes all over the surface of the cake.
Pour the prepared pudding over the top of the cake, spreading it out evenly with a spatula.
Refrigerate the cake for at least 30 minutes or until the pudding has set.
Serve chilled and enjoy!
Note: You can also add chopped nuts, raisins, or shredded coconut to the batter before baking for additional texture and flavor.