Carrot Pudding Cake

Recently we purchased a bag of apples that turned out to be a bit too mealy to eat fresh. Making them into applesauce seemed like the best solution to the problem. One thing for sure, there’s no shortage of ways to make use it it, from an oatmeal stir-in to a pork meat accompaniment.

Baking with applesauce to replace some or all of the fat adds fiber and reduces calories in cakes, muffins and breads. Because of its water content, it will also help keep baked goods moist and fresh longer. Applesauce acts like the fat because it keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery texture. I’ve noticed that sometimes you need to lengthen your baking time a bit when using applesauce.

Over the years there have been countless recipes for various pudding cakes. While baking, the cake portion rises to the top and a creamy pudding-like sauce forms on the bottom. This fall version does not disappoint.

Print Recipe
Carrot Pudding Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Servings
Ingredients
Pudding/Cake
Topping
Course dessert
Cuisine American
Servings
Ingredients
Pudding/Cake
Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F. Spray a 9 x 9-inch baking dish with baking spray.
  2. Using a large bowl, whisk together flour, baking powder, salt, sugar & spices.
  3. In a medium bowl, whisk together applesauce, milk, melted butter, vanilla & grated carrots. Gradually whisk the wet ingredients into dry ingredients; scrape batter into baking dish.
  4. In a small bowl, whisk together white & brown sugar & either chopped walnuts or whole pepita seeds. Sprinkle over batter. Carefully pour the hot water over the top.
  5. Bake for 45-55 minutes or until middle is set. After removing from oven, allow to cool for 10 before serving with ice cream or whipped cream.

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