|Main ingredients||carrots, butter, sugar, eggs, spices|
In The Oxford Companion to Food, writer Alan Davidson believes that carrots were used in Europe to make sweet cakes. These were a predecessor to the carrot cake. 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'.
There is a sweet dessert pudding associated mainly with the state of Punjab, India, called Punjab gajrela, carrot halwa or gajar ka halwa. Carrot pudding has been served in Ireland since at least the 18th century. It was also served in the United States as long ago as 1876.
- Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. ISBN 0-19-211579-0.
- Julie Sahni (1985). Classic Indian vegetarian and Grain Cooking. HarperCollins. p. 512. ISBN 0-688-04995-8.
- Tan Bee Hong (2010-03-27). "Spice of India". New Straits Times. Malaysia.
- Procopio, Michael (April 10, 2009). "Carrot Pudding". Bay Area Bites. KQED. Retrieved 2010-04-04.
- Belinda McKeon (2010-03-13). "Bia, glorious bia". The Irish Times.
- staff (April 1876). "Home and Society". Scribner's Monthly. 0011 (6): 892–896.
|This dessert-related article is a stub. You can help Wikipedia by expanding it.|