Carrot pudding

Carrot pudding
	Carrot pudding with fruits
Type	Pudding
Main ingredients	carrots, butter, sugar, eggs, spices

Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a savoury pudding (as an accompaniment to a regular meal) or as a sweet dessert.

An English recipe, published in 1591, describes "pudding in a Carret [sic] root"^[1] that is essentially a stuffed carrot with meat, shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs.^[1] In The Oxford Companion to Food, writer Alan Davidson believes that carrots were used in Europe to make sweet cakes.^[2] These were a predecessor to the carrot cake. Carrot pudding has been served in Ireland since at least the 18th century.^[3] It was also served in the United States as long ago as 1876.^[4] Because sweeteners were rationed during the Second World War, carrot pudding was seen as an alternative in the UK. Later on, carrot cake was seen as a 'health food'.^[2]

A sweet dish/dessert associated mainly with Indian cuisine is called Gajar Pak^[5] or Gajrela or Gajar ka halwa (carrot sweet dish).^[6]^[7]^[8]

References

^ ^a ^b A. W. (1591). A Book of Cookrye: Very Necessary for All Such as Delight Therin. Edward Allde.
^ ^a ^b Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. ISBN 0-19-211579-0.
^ Belinda McKeon (2010-03-13). "Bia, glorious bia". The Irish Times. Archived from the original on 2010-10-31. Retrieved 2010-04-05.
^ staff (April 1876). "Home and Society". Scribner's Monthly. 0011 (6): 892–896.
^ Chauhan, D. V. S. (1968). Vegetable Production in India. Ram Prasad.
^ Julie Sahni (1985). Classic Indian vegetarian and Grain Cooking. HarperCollins. p. 512. ISBN 0-688-04995-8.
^ Tan Bee Hong (2010-03-27). "Spice of India". New Straits Times. Malaysia.
^ Procopio, Michael (April 10, 2009). "Carrot Pudding". Bay Area Bites. KQED. Archived from the original on 2011-07-22. Retrieved 2010-04-04.

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[Cookrye.15912-1] A. W. (1591). A Book of Cookrye: Very Necessary for All Such as Delight Therin. Edward Allde.

[oxford2-2] Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. ISBN 0-19-211579-0.

[it2-3] Belinda McKeon (2010-03-13). "Bia, glorious bia". The Irish Times. Archived from the original on 2010-10-31. Retrieved 2010-04-05.

[scribners2-4] staff (April 1876). "Home and Society". Scribner's Monthly. 0011 (6): 892–896.

[5] Chauhan, D. V. S. (1968). Vegetable Production in India. Ram Prasad.

[Sahni-6] Julie Sahni (1985). Classic Indian vegetarian and Grain Cooking. HarperCollins. p. 512. ISBN 0-688-04995-8.

[spice2-7] Tan Bee Hong (2010-03-27). "Spice of India". New Straits Times. Malaysia.

[kqed2-8] Procopio, Michael (April 10, 2009). "Carrot Pudding". Bay Area Bites. KQED. Archived from the original on 2011-07-22. Retrieved 2010-04-04.

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v t e Carrots
Culinary usage	Apio Carrot bread Carrot cake Carrot cake cookie Carrot chip Carrot juice Carrot pudding Carrot salad Carrot soup Cezerye Gajar ka halwa Hutspot Kinpira Mashed carrots Morkovcha Porkkanalaatikko Tzimmes
Related topics	Baby carrot Carotene Carrot and stick Carrot fly Carrot harvester Carrot orange Carrot seed oil Daucus carota List of carrot diseases
Carrot dishes

See also

References