Slice carrots into 1-inch (2.5 cm) pieces; measure out 3 cups (750 mL) and place in saucepan. Cover with water and boil gently until very soft, about 45 minutes. Drain well. In food processor, purée carrots with milk until very smooth.
In medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and ginger.
In large bowl, beat butter on low speed until very creamy; gradually beat in sugar. Beat in eggs, 1 at a time, then vanilla, beating until fairly smooth. Gradually beat in flour mixture (it will be very thick). Beat in carrot purée mixture.
Spoon into 12 sprayed or greased muffin cups, dividing equally. Bang muffin pan on counter several times to remove air pockets; smooth tops. Place pan in a roasting pan and set on middle rack of oven. Pour boiling water into pan to come halfway up sides of pan.
Bake in 325°F (160°C) oven for 45 minutes. Remove muffin pan from water. Let cool in pan on a rack for 10 minutes. Run knife along inside edges and turn out puddings onto rack with flat side up. (Puddings can be covered and refrigerated for up to 3 days or frozen. Reheat in microwave.)
Sauce: Meanwhile, in medium saucepan, melt butter over medium heat; stir in sugar until dissolved. Stir in cream, liqueur and vanilla. Bring to a boil; reduce heat and gently boil, stirring occasionally, until thickened, 8 to 10 minutes. (Sauce can be refrigerated in airtight container and reheated in saucepan, stirring often.)
Place warm puddings, flat-side up, in small dessert dishes. Spoon warm sauce over top, letting it pool.
Ingredients
Directions
Slice carrots into 1-inch (2.5 cm) pieces; measure out 3 cups (750 mL) and place in saucepan. Cover with water and boil gently until very soft, about 45 minutes. Drain well. In food processor, purée carrots with milk until very smooth.
In medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and ginger.
In large bowl, beat butter on low speed until very creamy; gradually beat in sugar. Beat in eggs, 1 at a time, then vanilla, beating until fairly smooth. Gradually beat in flour mixture (it will be very thick). Beat in carrot purée mixture.
Spoon into 12 sprayed or greased muffin cups, dividing equally. Bang muffin pan on counter several times to remove air pockets; smooth tops. Place pan in a roasting pan and set on middle rack of oven. Pour boiling water into pan to come halfway up sides of pan.
Bake in 325°F (160°C) oven for 45 minutes. Remove muffin pan from water. Let cool in pan on a rack for 10 minutes. Run knife along inside edges and turn out puddings onto rack with flat side up. (Puddings can be covered and refrigerated for up to 3 days or frozen. Reheat in microwave.)
Sauce: Meanwhile, in medium saucepan, melt butter over medium heat; stir in sugar until dissolved. Stir in cream, liqueur and vanilla. Bring to a boil; reduce heat and gently boil, stirring occasionally, until thickened, 8 to 10 minutes. (Sauce can be refrigerated in airtight container and reheated in saucepan, stirring often.)
Place warm puddings, flat-side up, in small dessert dishes. Spoon warm sauce over top, letting it pool.
