carrot pudding
{{Short description|Sweet dessert made with carrots}}
{{Infobox prepared food
| name = Carrot pudding
| image = Carrot pudding with fruits.jpg
| image_size = 250px
| caption = Carrot pudding with fruits
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| type = Pudding
| served =
| main_ingredient = carrots, butter, sugar, eggs, spices
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Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a savoury pudding (as an accompaniment to a regular meal) or as a sweet dessert.
History
An English recipe, published in 1591, describes "pudding in a Carret {{sic}} root"{{cite book|url=https://jducoeur.org/Cookbook/Cookrye.html|title=A Book of Cookrye: Very Necessary for All Such as Delight Therin|author=A. W.|publisher=Edward Allde|year=1591}} that is essentially a stuffed carrot with meat, shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs. In The Oxford Companion to Food, writer Alan Davidson believes that carrots were used in Europe to make sweet cakes.{{cite book|url=https://archive.org/details/oxfordcompaniont00davi_0|title=The Oxford Companion to Food|last=Davidson|first=Alan|publisher=Oxford University Press|year=1999|isbn=0-19-211579-0|url-access=registration}} These were a predecessor to the carrot cake. Carrot pudding has been served in Ireland since at least the 18th century.{{cite news|url=http://www.irishtimes.com/newspaper/magazine/2010/0313/1224265915652.html|title=Bia, glorious bia|author=Belinda McKeon|date=2010-03-13|newspaper=The Irish Times|access-date=2010-04-05|archive-date=2010-10-31|archive-url=https://web.archive.org/web/20101031203521/http://www.irishtimes.com/newspaper/magazine/2010/0313/1224265915652.html|url-status=dead}} It was also served in the United States as long ago as 1876.{{cite journal|author=staff|date=April 1876|title=Home and Society|url=http://ebooks.library.cornell.edu/cgi/t/text/pageviewer-idx?c=scmo;cc=scmo;rgn=full%20text;idno=scmo0011-6;didno=scmo0011-6;view=image;seq=898;node=scmo0011-6%3A21;page=root;size=100|journal=Scribner's Monthly|volume=0011|issue=6|pages=892–896}} Because sweeteners were rationed during the Second World War, carrot pudding was seen as an alternative in the UK. Later on, carrot cake was seen as a 'health food'.
A sweet dish/dessert associated mainly with Indian cuisine is called Gajar Pak{{Cite book |last=Chauhan |first=D. V. S. |url=https://books.google.com/books?id=kThCAAAAYAAJ&q=Gajar+Pak |title=Vegetable Production in India |date=1968 |publisher=Ram Prasad |language=en}} or Gajrela or Gajar ka halwa (carrot sweet dish).{{cite book|url=https://books.google.com/books?id=OppwQgAACAAJ&q=gajar+halwa|title=Classic Indian vegetarian and Grain Cooking|author=Julie Sahni|publisher=HarperCollins|year=1985|isbn=0-688-04995-8|page=512}}{{cite news|title=Spice of India|author=Tan Bee Hong|date=2010-03-27|newspaper=New Straits Times|location=Malaysia}}{{cite web|url=http://blogs.kqed.org/bayareabites/2009/04/10/carrot-pudding/|title=Carrot Pudding|last=Procopio|first=Michael|date=April 10, 2009|work=Bay Area Bites|publisher=KQED|access-date=2010-04-04|archive-date=2011-07-22|archive-url=https://web.archive.org/web/20110722103844/http://blogs.kqed.org/bayareabites/2009/04/10/carrot-pudding/|url-status=dead}}
See also
References
{{reflist}}
{{Carrots}}
{{Puddings}}
{{Jewish baked goods}}
{{Portal|Food}}
{{dessert-stub}}