Carrot Pudding Ring You Have To Try
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|Carrot Pudding Ring|
"This is an tremendous side dish for Thanksgiving! Much too fattening for the rest of the yr, but a top notch addition to your excursion meal."
- 1 cup butter, softened
- half cup brown sugar
- 1 egg, lightly overwhelmed
- 1 teaspoon water
- 1 half cups sifted all-cause flour
- 1 teaspoon baking powder
- half of teaspoon baking soda
- half of teaspoon salt
- half of teaspoon floor nutmeg
- half of teaspoon floor cinnamon
- 2 cups grated carrots
|Prep : 20M||Cook : 6M||Ready in : 1H20M|
- Preheat an oven to 350 degrees F (175 stages C). Grease a tube pan or bundt pan.
- Cream together butter and brown sugar. Add egg and water; mixture nicely.
- Mix collectively the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a separate bowl; combo into the creamed butter aggregate. Stir in the grated carrots and mix very well. Pour lightly into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 1 hour.
- Without a hoop mould or bundt pan, this pudding will now not cook dinner lightly throughout.
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