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Dessert

Another Way to Make Carrot Pudding

A baked carrot pudding made with grated carrots, bread, eggs, butter, sugar, cinnamon, nutmeg, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Another Way to Make Carrot Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. In a large bowl, combine grated carrots, grated bread, beaten eggs, melted butter, sugar, cinnamon, nutmeg, and salt. Mix well until all ingredients are thoroughly combined.

  2. Pour the mixture into a greased baking dish.

Bake

  1. Bake for 45-60 minutes or until set and golden brown on top.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Carrot + cinnamontop 6% of all pairs
    Smell alikestrong
    Cooked together981 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Carrot + nutmegtop 6% of all pairs
    Smell alikestrong
    Cooked together1,424 recipes

    Shared aroma: myristicin (spice, warm).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carrots
Provide the bulk and sweet, moist body of the pudding.
Eggs
Bind the mixture and set it into a firm, sliceable custard-like texture when baked.
Grated bread
Absorbs moisture and gives the pudding structure and body.
Butter
Adds richness and fat for a tender texture and flavor.
Sugar
Adds sweetness and helps the top brown during baking.

The step that matters

Bake until set and golden. Baking until the eggs have set and the top is golden shows the custard has firmed through. Pulling it out too early leaves a wet, loose center, while overbaking can make it dry and rubbery.

Swap the carrot

How well each one fits the dish's main ingredients (bread, egg, butter, sugar, cinnamon, nutmeg):

  1. Sweet potatofits better
  2. Shallotfits better
  3. Capsicumfits better
  4. Carrotthe original

Fit is the average pairing score against bread, egg, butter, sugar, cinnamon, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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