Ingredients
– 1 ½ cups finely grated carrots
– 1 cup pecans, chopped
– 1 cup all-purpose flour
– 1 cup brown sugar, packed
– ½ cup granulated sugar
– 2 large eggs
– 1 cup milk
– ½ cup unsalted butter, melted
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ½ tsp salt
– 1 tsp vanilla extract
Equipment Needed
– Mixing bowls
– Whisk
– Rubber spatula
– 9×9-inch baking dish or oven-safe pudding mold
– Oven
– Saucepan (for sauce)
– Measuring cups and spoons
Step-by-Step Instructions
First, I like to start by preheating my oven to 350°F (175°C) so that it’s nice and hot for the pudding. In a large mixing bowl, I whisk together the brown sugar, granulated sugar, and melted butter until it becomes a smooth mixture. Then, I add the eggs, milk, and vanilla extract, whisking until everything is well combined. The aroma of brown sugar and melted butter is just heavenly! (See the next page below to continue steps…)