Description
A moist, sticky pudding bursting with the natural sweetness of carrots and the crunch of pecans, topped with a luscious brown sugar cream.
Ingredients
Scale
- 1 cup (150g) grated carrots
- 1 cup (150g) pitted dates, chopped
- 1/2 cup (120ml) boiling water
- 1 tsp baking soda
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 1/4 cups (160g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 1/2 cup (60g) chopped pecans
For the luscious brown sugar cream, you will need:
- 1/2 cup (120ml) heavy cream
- 1/4 cup (50g) brown sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the carrots and pecans by washing, peeling, and grating the carrots, and chopping the pecans.
- Mix the dry ingredients: sift together flour, baking powder, cinnamon, nutmeg, and salt.
- Combine wet ingredients: cream butter and brown sugar, add eggs one at a time, and stir in soaked dates.
- Fold in grated carrots and chopped pecans, then gently mix in the dry ingredients.
- Pour the batter into a prepared 9-inch round cake pan and bake at 350°F (175°C) for 40-45 minutes.
- Prepare the brown sugar cream by heating heavy cream and brown sugar until dissolved, then stir in vanilla extract.
Notes
- Allow pudding to cool completely before storing.
- Wrap tightly in plastic wrap or store in an airtight container.
- Can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Carrot Pecan Sticky Pudding, Brown Sugar Cream, Dessert, Baking