Baked Carrot Pudding

a cake sitting on a plate on top of a wooden table

Prep Time: 1 hour 30 mins

Serves: 4

Ingredients:

  • 1 cup grated carrot (approx. 2 medium-sized carrots)

  • 1/2 cup sultanas

  • 1/2 cup currants

  • 1/2 cup chopped figs

  • 1/4 cup chopped dates

  • 1/4 cup chopped prunes

  • 1/2 tablespoon grated orange rind

  • 1/2 tablespoon grated lemon rind

  • 1/2 tablespoon grated ginger

  • 1/2 teaspoon bi-carb soda

  • 1 teaspoon baking powder

  • 1 tablespoon applesauce

  • 1/2 cup gluten-free self-raising flour

  • 1/2 cup brown rice flour

  • 1/2 teaspoon mixed spice

  • 1 tablespoon fresh lemon juice

  • 1/2 cup water

Method:

  1. Preheat the oven to 180 C

  2. Combine carrot, dried fruit, orange rind, lemon rind, ginger, and water in a large saucepan

  3. Bring to boil, cover and simmer for 5 minutes

  4. Remove from heat & stir in the bi-carb (I love the sound this makes!)

  5. Let the mixture cool to room temperature

  6. Stir in the applesauce, self-raising flour, brown rice flour, baking powder, mixed spice and lemon juice. Combine well.

  7. Pour mixture into a medium-sized pudding tin that's been greased or lined with baking paper.

  8. Bake for 30 mins (cooking times may vary)

  9. Allow cooling completely before removing it from the tin.

Serve with a generous drizzle of gluten-free custard or yogurt.

This recipe has provided by the team at Superfood Attitude

Clare Zivanovic is a qualified Naturopath who creates fun and educational children's nutrition books. Her latest picture book, Superfood Attitude, reveals the special healing powers living inside fruits, vegetables, and whole grains, and is receiving rave reviews from health-conscious parents and teachers.

Join us in the kitchen at one of our hands on Cooking Classes

If you want to learn more about spices, try our all-new spice box.

RecipesHimanshi Munshaw LuharComment