Description
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
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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)
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For the Sauce (Optional but Delicious!):
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
Instructions
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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.
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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.
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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.
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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.
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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
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 125mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg