Friday, December 14, 2012

Cupcake Carrot Puddings



Yum yum yum!  I made these cupcake carrot puddings for dinner recently, and they were a hit around the whole table and back again! I guess my title is a bit deceiving, as these aren't really cupcakes, but they came out of the oven puffed and split, looking just like little orange cupcakes.

These carrot puddings make a piping hot addition to a cozy meal, but if you don't eat much sugar, you will enjoy them as a dessert.  Yes, a carrot dessert. Trust me on this one. And sorry about the poor picture, but I had to race to snap a photo at dinnertime before they were gone!  ;)



These decadent carrot puddings fall into the festive category for me. What a tasty way to glam up carrots for a special meal. I can see them fitting right in with your Christmas turkey or ham.  I recently served them when I hosted our dinner club. I served a fancy schmancy meal of roasted chickens glazed with homemade blackberry chambord (recipe coming soon), a lettuce-fennel-pear chopped salad, homemade linguine tossed with portobellos, lemon, chives + cream, and these delicious little individual carrot puddings.  (And no, we don't eat like that every night!)

Cupcake Carrot Puddings

2.5 lbs carrots
6 large eggs
3/4 cup sucanat
1 cup coconut oil (or unsalted butter)
Scant 1/2 cup flour (of choice)
1 T baking powder
1/2 tsp unrefined salt
1/2 tsp cinnamon

Preheat oven to 350. Chop carrots and place in a steamer. Steam until soft and tender. Meanwhile, grease twelve 4oz ramekins.

Put eggs and sucanat into a mixing bowl. Using an immersion blender mix until well combined. Add the coconut oil, flour, baking powder, salt and cinnamon. Blend well to combine. Add the carrots and blend once again, making sure the pudding is well blended evenly throughout. (Or, alternatively, mix in a blender--you just may have to do 2 batches.)

Pour the carrot pudding mixture into the ramekins and bake for 40 minutes, or until a knife inserted 1 inch from the side comes out clean. Serve in the ramekins.

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