Description
This Steamed Carrot Pudding is a warm, comforting dessert that combines the sweetness of carrots with the richness of butter and spices. It’s a traditional treat often enjoyed around the holidays or for a cozy dessert after dinner. The texture is dense and moist, with a hint of cinnamon and nutmeg, making it the perfect fall or winter dessert.
Ingredients
Units
Scale
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs, beaten
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup raisins or currants (optional)
Instructions
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Prepare the Steamer
- Fill a large pot with water (about 1-2 inches deep) and bring to a simmer over medium heat. You will need a steaming basket or heatproof bowl to place the pudding inside the pot.
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Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
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Mix the Wet Ingredients
- In a separate bowl, combine the grated carrots, eggs, milk, melted butter, and vanilla extract. Stir until fully combined.
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Combine the Mixtures
- Add the wet ingredients to the dry ingredients and mix until just combined. If desired, fold in the raisins or currants.
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Prepare the Pudding
- Grease a heatproof pudding mold or bowl with butter or cooking spray. Pour the batter into the prepared mold and smooth the top.
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Steam the Pudding
- Place the pudding mold into the simmering water in the pot. Cover the pot tightly with a lid or foil. Steam for 1 ½ to 2 hours, checking occasionally to make sure there is enough water in the pot. If needed, add more water to maintain the steam.
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Check for Doneness
- After 1 ½ hours, insert a toothpick into the center of the pudding. If it comes out clean, the pudding is done. If not, continue steaming for an additional 15-20 minutes.
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Serve
- Let the pudding cool slightly before serving. Serve warm with whipped cream, vanilla sauce, or a dusting of powdered sugar if desired.
Notes
- You can substitute the raisins or currants with chopped nuts or other dried fruits such as cranberries or apricots.
- This pudding can be made ahead of time and reheated by steaming it again before serving.
- You can also bake the pudding in a preheated oven at 350°F (175°C) for about 45 minutes if you don’t have a steamer.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of the pudding)
- Calories: ~220 kcal
- Sugar: 20g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg