Sweet Carrot Buddine Recipe: The perfect flavor

Welcome to Paulina Cocina! Today I'm bringing you a recipe for tea time: carrot pudding. This blog has many sweet recipes like this with carrots. I've told you on more than one occasion how, before trying it, I was a little hesitant about eating carrot pudding...

I always say that the best thing television gave me was carrot cake . If you didn't read it the first time I wrote this, I'll retell it in a nutshell, because viewers are constantly changing. They say: " My guilty pleasure was watching those TV shows where brides planned their weddings. They're so good! Well, one of the brides chose carrot pudding, and I thought it was crazy that there was a sweet flavor with carrots in it. I looked up the recipe and fell head over heels in love!"

From that moment on, I started trying different recipes. That's how I came up with this carrot pudding. Because yes, I'm going to try every variation that exists on planet Earth. I said.

About this carrot pudding

This carrot pudding is one of the richest I've tried so far ; it has the perfect moisture and flavor combination! There are several variations you can make to this recipe:

• You can make it whole-grain: replace the refined flour with whole-grain flour and use brown sugar instead of brown sugar. The same amount as stated there, but using these other products.
• You can substitute the raisins for chocolate chips, but if you're going to add chocolate chips, leave out the spices. Otherwise, it'll end up with a strange taste.
• The spices: they're wonderful, and they're perfect for this recipe. Feel free to try them!
• PauliTip: If you like, you can marinate the raisins in cognac for a while. It'll give them a special touch that not everyone can do.
• Icing: You can use the traditional icing, which consists of powdered sugar and a splash of orange juice, or, as I did here, a quick French meringue. The recipe is below, so don't despair!

I could tell you all the benefits of eating carrots—that they're good for your eyesight, your skin, that they're digestive, diuretic, blah, blah, blah. But no! You already know that carrots are very healthy and good for you. I recommend this carrot pudding recipe because it's so delicious that once you incorporate it into your life, you'll never want to let it go.

This carrot pudding is just as good as those expensive puddings you buy at cafes. Paulina Cocina, taking care of your wallet, chapter one million. Well, without further ado, let's get to the point… You can also check out the carrot cake, which is similar (but is a cake, of course), and is spectacular! Enjoy!

Preparation time: 20 minutes

Cooking time: 50 minutes

Total time: 1 hour and 10 minutes

Ingredients

Makes one large carrot pudding

• 2 flour cups 0000
• 1 1/2 cups brown sugar
• 1 cup of toasted almonds (or any other dried fruit you like)
• 1 cup seedless raisins
• 1 cup of neutral oil
• 4 eggs
• 2 1/2 cups grated carrots
• 2 teaspoons of baking soda
• 1 tablespoon baking powder
• 2 teaspoons of cinnamon
• 1 pinch of ground nutmeg (optional)
• 1 teaspoon of powdered ginger (optional)
• Orange extract (or vanilla)
• 1 orange zest
• Juice of 1 orange

Step by step

super easy!

1. Beat the eggs with the sugar until you reach the letter stage. This means you can lift the whisk and form a letter without it breaking up easily.
2. Add neutral oil (corn or sunflower) to this preparation in a thin stream while making circular movements.
3. Sift the dry ingredients and add them to the mixture, mixing well without leaving lumps.
4. Add the grated carrot, orange extract (vanilla extract can also be used!), coarsely chopped nuts, raisins, and orange zest and juice.
5. Preheat oven to 170°C.
6. Place the carrot pudding mixture in a greased and floured baking dish and bake for 50 minutes or until a skewer inserted comes out clean.
7. Unmold and let cool, then glaze and decorate with almonds and orange zest. Done! You can make tea or coffee and have the perfect 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 egg whites with a drop of lemon juice until stiff peaks form. Once the egg whites have tripled in volume, gradually add the sugar. Continue beating until the meringue forms and is firm. You're supposed to turn the bowl upside down to tell if the meringue is ready. Don't do that. We don't want to have to clean up the mess! Besides, why make such a fuss? You can also tell by lifting the whisk. If the meringue doesn't fall, it's ready.

Serve with the carrot pudding and enjoy your snack!