Ingredients

Wet Ingredients
1 -  8 ounce can crushed, unsweetened pineapple, well drained, juice reserved
1/2 cup raisins
1 cup liquid egg substitute, at room temperature
2 teaspoons vanilla extract
1/4 cup olive oil
2 cups grated carrots
2 tablespoons lemon juice

Dry Ingredients
1 1/2 cups cake flour
1/2 cup whole wheat pastry flour
3/4 cup packed brown sugar
1 teaspoon ground allspice
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Filling
1 cup strained yogurt 
3 tablespoons packed brown sugar
1/4 cup chopped walnuts
1 teaspoon vanilla extract
1/2 cup pureed steamed carrots

Garnish
Fresh mint leaves
Fresh cherries

Directions

1. The wet ingredients: Pour the reserved pineapple juice into a small saucepan and bring to a boil. Remove from the heat, stir I the raisins, and let them sit until plumped, about 15 minutes. Drain, discarding the pineapple juice.

2. In a large bowl, sift together all the dry ingredients. In a separate bowl, combine all the wet ingredients until mixed well. Slowly add the wet ingredients until mixed well. Slowly add the wet ingredients to the dry, stirring gently. Divide the combines batter into two equal parts.

3. Lightly oil two 5-cup capacity pudding bowls. Place two 4 quart pots on the stove and fill. Spoon the batter into the two pudding bowls and cover tightly with foil. Place each bowl in a saucepan and cover tightly with a lid. Slowly bring the water to a boil and simmer gently for 1 hour. Check the water level occasionally; making sure the pot does not get too dry.

4. The sauce: While the puddings are steaming, mix all the ingredients together and set aside.

5. To serve: Remove the pudding bowls from the pans, cool slightly for 10 minutes, then unmold onto a serving plate. Serve warm with the sauce spooned over the top and garnish with the mint and cherries.

This moist steamed cake is served warm with a yogurt sauce. Graham Kerr has made sure that it is low in fat and cholesterol.

Steamed Carrot Pudding
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