Best 2 Carrot Pudding Steamed Recipes

Carrot pudding is a traditional English steamed pudding made with grated carrots, breadcrumbs, and spices. It is often served with a sweet custard sauce and can be enjoyed as a dessert or a light lunch. This versatile dish has a moist and dense texture with a slightly sweet and earthy flavor. The addition of carrots not only provides a unique taste but also adds a vibrant orange color to the pudding. This recipe offers a classic version of carrot pudding, as well as a gluten-free and a vegan variation to cater to different dietary preferences. With its simple ingredients and easy preparation, carrot pudding is a delightful treat that combines the goodness of carrots with the comforting warmth of a classic steamed pudding.

Let's cook with our recipes!

STEAMED CARROT PUDDING

Steamed Carrot Pudding image

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

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 22

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

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , 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. of 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., 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 with warm pudding.

Nutrition Facts : Calories 570 calories, Fat 28g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 760mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 5g fiber), Protein 9g protein.

STEAMED CARROT PUDDING FOR CHRISTMAS

Steamed Carrot Pudding for Christmas image

My mother's father was born in England (Victorian era) so she grew up with Christmas Pudding on their holiday menu here in the USA. She continued to love it all her life. I'm making no comment about my preferences because this is her recipe and she loved it -- perhaps you'll enjoy reading what a Christmas Pudding is like. I...

Provided by Marcia McCance

Categories Other Sauces

Number Of Ingredients 26

Ingredients

BUTTER, SODA, AND SPICES MIXED WITH POTATO
1 c grated raw potato
1/2 c softened butter, mixed with potatoes
1 tsp baking soda mixed with potatoes
1 tsp salt mixed with potatoes
1 tsp cinnamon, mixed with potatoes
1/2 tsp cloves, mixed with potatoes
1/2 tsp nutmeg, mixed with potatoes
ADD
1 c grated raw carrot
1 c raisins
1 c nuts
SIFT DRY INGREDIENTS
1 1/2 c flour
1 c brown sugar
RUM SAUCE
2 c milk
2 Tbsp flour to thicken
1/2 c sugar or sweeten to your taste
1 tsp nutmeg to taste
1/4 - 1/2 c rum (can also use 1 tbsp rum extract)
CARAMEL SAUCE
2 c brown sugar
1/2 c butter
3 egg yolks, well beaten
1/2 c milk

Steps:

1. Mix and sift the dry ingredients Mix with other ingredients in order given
2. Steam in butter covered mold for three hours -- keep water boiling constantly
3. Serve with rum sauce or caramel sauce
4. RUM SAUCE: heat 2 cups milk, thickened with flour, sweetened to taste with sugar, flavor with rum and nutmeg
5. CARAMEL SAUCE: Cream sugar and butter, add well beaten egg yolks, and milk, cook in double boiler until thick, then flavor with vanilla

Tips:

Use fresh carrots: Fresh carrots have a sweeter taste and a more vibrant color than carrots that have been stored for a long time.
Grate the carrots finely: This will help the carrots to cook evenly and will also make the pudding smoother.
Use a good quality suet: Suet is a type of hard fat that is used in many traditional British puddings. It helps to keep the pudding moist and gives it a rich, flavorful taste.
Don't overmix the batter: Overmixing the batter can make the pudding tough.
Steam the pudding for the correct amount of time: The steaming time will vary depending on the size of the pudding. A small pudding will take about 1 hour to steam, while a large pudding may take up to 2 hours.
Serve the pudding warm with custard or cream: Carrot pudding is traditionally served warm with custard or cream. You can also serve it with ice cream or fruit.

Conclusion:

Carrot pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover carrots, and it is also a good source of vitamins and minerals. If you are looking for a new and exciting dessert to try, carrot pudding is a great option.