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Carrot Puddin’

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Sweet n' Simple Carrot Puddin' recipe from the Loveless Cafe

This is one recipe you’ll definitely want to try! Pitmaster George Harvell uses his wife’s recipe to make the sweetest and most unique-tasting side dish on our menu. He serves it with his equally unique and delicious Watermelon Ribs, both of which were served in the famed James Beard house on Valentine’s Day, 2013. Now, you can make this dish at home!






Carrot Puddin’

Makes two 6″x9″ casseroles




8 pounds carrots (peeled and cut in thick slices)

½ pound butter, unsalted (melted)

2 ½ cups sugar

2/3 cup flour (all purpose)

2 tablespoons baking powder

2 tablespoons ground cinnamon

8 eggs (whipped by hand)

1 orange (washed and zested)

1 tablespoon salt


In a large pot, boil the carrots in lightly salted water until tender. Drain in a colander. Mash the carrots thoroughly while hot by hand with a potato masher. Stir in the butter. Add the orange zest and squeeze in the orange juice (through a strainer). Stir well. Add the eggs. Stir. Fold in the sugar, flour, cinnamon, and baking powder (having previously mixed together well). Stir until all ingredients are well blended. Pour into greased casserole dishes. Bake at 350 degrees until internal temperature reaches 175 degrees (approx. 40 min.). Serve hot. Enjoy!



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