Baked Carrot Pudding with Caramel Sauce

Baked Carrot Pudding with Caramel Sauce

From   Mummy Ka Magic

Prep: 1 hour

Cook: 25 minutes

Method: Easy

Course: Dessert

Type: Fusion

Carrot pudding served with caramel sauce


  • Carrots, boiled and chopped 500 gms
  • Egg 1
  • Castor sugar 75 gms
  • Vanilla essence ⅓ tsp
  • Whole wheat flour 30 gms
  • Baking powder ½ tsp
  • Caramel sauce 2 to 3 tbsps
  • Icing sugar to sprinkle


  • Preheat oven to 180º C. Grease a baking dish.
  • Put the carrot in a blender jar and blend to a puree.
  • Break the egg into a mixing bowl and beat well. Add castor sugar, vanilla essence and carrot puree and beat well.
  • Sieve wheat flour and baking powder into the bowl and fold in till well mixed.
  • Pour the batter into the greased baking dish and tap it lightly so that if there are any air bubbles they will escape.
  • Keep the baking dish in the preheated oven and bake for 20-25 minutes.
  • Take it out and set aside to cool down to room temperature. Unmould the cake and place on the worktop.
  • Keep round and star shaped cookie cutters on it and cut out.
  • Arrange them on a serving platter, drizzle caramel sauce over, sprinkle some icing sugar and serve.