Carrot Pudding

Another truth: few things are as good at cleaning an apartment as a new baby.  I had to clear off the top of my dresser to make room for a changing pad, which means all the old paper on top of my dresser needs to be actually dealt with.  Including the family recipe for carrot pudding.  This isn't like the modern jell-o pudding you're used to; think more like traditional British bread pudding.  It's almost like cake.  Our family traditionally serves this on Thanksgiving and it usually steals the show.  It's a desert item but we eat it with the main course for two reasons: (1) to make sure we have room and (2) because it's so good, why wait?

I recommend doubling this recipe because everyone will want more and you will want leftovers.

Carrot Pudding

1 cup shortening
1 cup brown sugar
1 egg
1 1/4 cup raw carrots, grated (approx. 6 carrots)
1/2 lemon, squeezed and grated
1 1/4 cup flour
1 tsp salt
1 tsp baking powder
1/2 baking soda

Preheat oven to 375.  Cream shortening and brown sugar (mix thoroughly).  Combine with egg, grated carrots, and lemon juice and zest.  Sift and add flour, salt, baking powder, and baking soda.  Bake for 30-45 minutes, until a toothpick in the center comes out clean.

Yield: 4-6