Baked Spiced Carrot Pudding
This delicious cross between a pudding and a cake is exotically flavored with dark roasted sesame oil and cardamom.
1/2 cup packed brown sugar
1-1/4 cups carrot juice
2 large egg whites
2 tablespoons dark sesame oil
1-3/4 cups shredded carrots (1/2 pound)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon cardamom
1/4 teaspoon salt
2/3 cup golden raisins
1 Preheat the oven to 400°F. Spray a 9-inch square glass baking dish with nonstick cooking spray.
2 In a large bowl, whisk together the brown sugar, carrot juice, egg whites, and sesame oil until well combined. Stir in the carrots.
3 In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt. Fold the flour mixture into the carrot mixture. Fold in the raisins.
4 Set the baking dish in a larger pan. Pour the pudding mixture into the baking dish and pour hot water into the larger pan to come halfway up the sides of the baking dish. Bake until the pudding shrinks from the sides of the pan, about 35 minutes. Serve warm. Makes 8 servings
Makes Makes 8 servings servings.
Per serving: 195 calories, 3.8g total fat (0.6g saturated), 0mg cholesterol, 2.2g dietary fiber, 38g carbohydrate, 4g protein, 180mg sodium.