Best 2 Old Fashioned Carrot Pudding Recipes

Carrot pudding is a traditional English dish that has been enjoyed for centuries. It is a sweet and moist pudding that is made with grated carrots, breadcrumbs, and spices. This classic dessert is often served warm with a dollop of custard or cream. While the traditional carrot pudding is a steamed pudding, there are also many variations that are baked or fried. This article provides three delicious recipes for carrot pudding: a traditional steamed pudding, a baked carrot and orange pudding, and a carrot fritter pudding.

The **traditional steamed carrot pudding** is made with grated carrots, breadcrumbs, suet, sugar, eggs, and spices. It is steamed for several hours until it is cooked through. The **baked carrot and orange pudding** is made with grated carrots, orange zest and juice, sugar, eggs, and breadcrumbs. It is baked in the oven until it is golden brown and cooked through. The **carrot fritter pudding** is made with grated carrots, flour, eggs, milk, and spices. It is fried in hot oil until it is golden brown and cooked through. All three recipes are easy to follow and make a delicious and satisfying dessert.

Here are our top 2 tried and tested 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.

CHRISTMAS CARROT PUDDING

Christmas Carrot Pudding image

This is a traditional English steamed pudding, which I serve with Egg Nog Sauce. DH could care less about Christmas anything, except this. If I don't make this, I may as well pack my bags ... :) This is his dear Mom's recipe, just as she wrote it, I don't dare change it!

Provided by Gumboot Gourmet

Categories Dessert

Time 3h30m

Yield 2 mdeium puddings, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 cup grated carrot
1 cup grated potato
1 cup flour, divided
1 cup sugar
1 cup fruit cake fruit
1/2 cup butter
1/2 teaspoon clove
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 egg
2 -3 tablespoons rum (optional) or 2 -3 tablespoons brandy (optional)

Steps:

Sprinkle a tablespoon of flour over fruit & mix, set aside.
Grate carrot & potato, set aside.
Cream sugar & butter, add egg & beat.
Add carrot & 1/2 of potato.
Mix well & add remaining flour & spices.
Dissolve baking soda in remaining 1/2 of potato.
Add to pudding & mix lightly.
Add floured fruit & mix lightly.
Add rum or brandy if using.
Pour into large buttered pudding bowl.
Cover with greased parchment or waxed paper.
Cover with clean cotton cloth, tied down.
This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
Steam on stovetop for three hours, watching water level.
Water should not come more than halfway up the bowl.
At this point you can either serve it, refrigerate for a few days or put in the freezer.
I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
Steam for one hour before serving.
Serve with egg nog sauce, or your favorite hard sauce.

Tips:

Use fresh, high-quality carrots. This will ensure that your pudding has the best flavor and texture.
Shred the carrots finely. This will help them to cook evenly and prevent them from becoming too stringy.
Toast the spices before using them. This will bring out their flavor and make them more fragrant.
Don't overcook the pudding. It should be cooked until it is just set, otherwise it will become dry and crumbly.
Serve the pudding warm or at room temperature. It can be served with cream, custard, or ice cream.

Conclusion:

Old-fashioned 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. This pudding is sure to please everyone at your table, and it is a great way to enjoy the flavors of the season.