Vida Recetas Editorial
Pumpkin and carrot pudding is a moist, tender, and flavorful dessert, ideal for those seeking a healthier option without sacrificing taste. This recipe combines the natural sweetness of pumpkin with the softness of carrot, creating a unique texture that appeals to both kids and adults. It's perfect for breakfast, snack time, or as a light dessert.
This pudding is a variation of the classic homemade puddings prepared in many Latin American households, taking advantage of seasonal vegetables like pumpkin. Its dense texture and cinnamon aroma make it a favorite to accompany coffee or tea.
It's an excellent way to incorporate vegetables into children's diets, as the sweet and spiced flavor completely masks the vegetable taste. Plus, it's an economical and generous recipe.
Prep
15 min
Cook
45 min
Servings
8
Preheat the oven to 180°C. Grease a baking dish and set aside.
In a large bowl, mix together the pumpkin puree, carrot puree, eggs, sugar and oil until well combined.
Add the flour, baking powder, cinnamon and salt to the mixture and beat until a smooth dough forms.
Pour the mixture into the prepared mold and smooth the surface.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool before serving.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 45 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
