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Steamed Carrot Puddings

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This Steamed Carrot Pudding is a rich, moist, and spiced old-fashioned dessert, packed with carrots, raisins, and warm spices. Traditionally steamed for a tender texture, it’s perfect for holidays or nostalgic family gatherings! This cozy treat is full of flavor and perfect for sharing with loved ones.

Ingredients

Scale

  1. For the Pudding:

    • 1 cup grated carrots
    • 1 cup grated potatoes
    • 3/4 cup brown sugar
    • 1/2 cup unsalted butter, melted
    • 1 large egg
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp allspice
    • 1 cup raisins or currants
    • 1/2 cup chopped walnuts or pecans (optional)

  2. For the Sauce (Optional but Delicious!):

    1. 1/2 cup butter
    2. 1/2 cup brown sugar
    3. 1/2 cup heavy cream
    4. 1/2 tsp vanilla extract

Instructions

  • Prepare the Steaming Setup:

    • Grease a pudding mold or heatproof bowl with butter.
    • Fill a large pot with 2 inches of water and place a trivet or steamer rack inside.
    • Bring the water to a simmer while preparing the pudding.

  • Make the Batter:

    • In a large bowl, mix together grated carrots, grated potatoes, brown sugar, melted butter, and egg until well combined.
    • In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and allspice.
    • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    • Fold in raisins and nuts.

  • Steam the Pudding:

    • Pour the batter into the prepared pudding mold or bowl.
    • Cover tightly with foil or a lid.
    • Place in the steaming pot, cover, and steam over low heat for 2 hours, checking occasionally to ensure there’s enough water in the pot.
    • The pudding is done when a toothpick inserted in the center comes out clean.

  • Make the Sauce (Optional but Recommended!):

    • In a saucepan over medium heat, melt butter and stir in brown sugar.
    • Add heavy cream and bring to a simmer, stirring for 2-3 minutes until slightly thickened.
    • Remove from heat and stir in vanilla extract.

  • Serve & Enjoy:

    • Let the pudding cool for 5-10 minutes, then invert onto a plate.
    • Drizzle with warm sauce or serve with whipped cream or ice cream

Notes

  • If you don’t have a pudding mold, you can use a heatproof bowl with a tight-fitting lid or foil.
  • You can store leftovers in the fridge for up to 4 days.
  • If you prefer a dairy-free version, substitute the heavy cream and butter for plant-based alternatives.

Nutrition

Find it online: https://grandmarecipesflash.com/steamed-carrot-puddings/