Steamed Carrot Pudding

Total Time Prep: 20 min. Cook: 1-1/4 hours
Yield 8 servings
Test Kitchen Approved
Carrot pudding gets its soft, airy texture as it's gently steamed until the batter is just cooked through. Adding a few warming spices and nourishing ingredients—such as carrots and potatoes—makes this a heartier dessert than most.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup shredded peeled carrots
  • 1 cup shredded uncooked peeled potatoes
  • 1 cup each raisins, chopped dates and nuts
  • VANILLA SAUCE:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups cold water
  • 1/4 cup butter, cubed
  • 2-1/2 teaspoons vanilla extract
  • Dash ground nutmeg

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients and spices; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts.
  2. Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding.
  3. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve sauce with warm pudding.

Nutrition Facts

1 piece with 1/4 cup sauce: 570 calories, 28g fat (12g saturated fat), 92mg cholesterol, 760mg sodium, 75g carbohydrate (49g sugars, 5g fiber), 9g protein.

This recipe, passed down from my Canadian grandmother, has been in my family for at least three generations. It's been a favorite wintertime dessert for us and is always served for Easter and other holiday meals. —Ann Searcey, Kettering, Ohio
Recipe Creator

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