Ingredients
1.5 cups all-purpose flour
1 cup grated carrots (finely grated)
1 cup chopped Medjool dates
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup milk
For Sauce: 1 cup brown sugar
For Sauce: 1/2 cup heavy cream
For Sauce: 1/4 cup butter
For Sauce: 1 tsp vanilla extract
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish with butter or non-stick spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt until well combined.
Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, followed by the milk, ensuring the mixture is smooth.
Step 5: Gradually stir the dry ingredients into the wet ingredients until just combined.
Step 6: Gently fold in the finely grated carrots and chopped dates using a spatula.
Step 7: Pour the batter into the prepared baking dish and bake for 40-45 minutes or until a toothpick comes out clean.
Step 8: While baking, combine brown sugar, heavy cream, and butter in a small saucepan over medium heat; bring to a simmer for 3 minutes, then stir in vanilla.
Step 9: Poke holes in the warm pudding and pour half the sauce over it; serve the remaining sauce on the side.
Notes
Ensure carrots are finely grated for the best texture. Medjool dates are preferred for their sweetness.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485 kcal
- Sugar: 48g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg
Keywords: carrot pudding, date pudding, brown sugar sauce, holiday dessert, baked pudding
