Have you ever tried carrot pudding? Here we show you how to do it, is irresistible!
Ingredients
Makes one large carrot pudding
- 2 cups 0000 flour
- 1 1/2 cup brown sugar
- 1 cup of toasted almonds (or whatever nut you like the most)
- 1 cup seedless raisins
- 1 cup of neutral oil
- 4 eggs
- 2 1/2 cups grated carrot
- 2 teaspoons baking soda
- 1 tablespoon baking powder
- 2 teaspoons of cinnamon
- 1 pinch of ground nutmeg (optional)
- 1 teaspoon ginger powder (optional)
- Orange (or vanilla) extract
- Zest of 1 orange
- Juice of 1 orange
Step by Step
- Beat the eggs with the sugar until reaching the letter point. That is, you can lift the beater and form a letter without it falling apart easily.
- Add the neutral oil to this preparation (it can be corn or sunflower) in the form of a thread while making enveloping movements.
- Sift the dry ingredients and add them to the mixture, mix well without leaving any lumps.
- Add the grated carrot, orange extract (it can be vanilla extract too!), coarsely chopped nuts, raisins, orange zest and juice.
- Preheat the oven to 170°C.
- Put the carrot pudding mixture in a greased and floured pudding pan and cook for 50 minutes or until a skewer inserted comes out dry.
- Unmold and let cool, then glaze and decorate with almonds and orange zest. Ready! You can make tea or coffee and you have the ideal snack!
French meringue
Ideal to accompany carrot pudding
Ingredients
2 egg whites, 80 g of common sugar, a drop of lemon.
Step by Step
Beat the whites until stiff with the lemon drop, once the whites have tripled in volume, add the sugar little by little. Continue beating until the meringue forms and is firm. You’re supposed to turn the bowl over your head to know if the meringue is there, no friends. Don’t do it. We don’t want to have to clean up the mess! Apart from all the mess if you can also figure it out by lifting the beater. If the meringue does not fall, it is ready.
Serve along with the carrot pudding and enjoy the snack!