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This Amazing Steamed carrot pudding is a moist cake that is studded with raisins and packed with carrots, potatoes, and warm spices. It is then drizzled (or flooded) with caramel sauce and topped with pure half and half, or heavy cream.
It is a true delight! Make it for Christmas or Easter and enjoy for months after since it freezes beautifully.
This is the perfect dessert for this meal: Best Roasted Rack of Lamb with Dijon Pistachio Crust, SIMPLE Mashed Potatoes with Caramelized Onions, and Warm White Bean Salad Arugula Mozzarella.
Why I love this recipe
If you’ve never had steamed pudding, this is more like a super moist cake rather than a creamy pudding.
It’s full of veggies and spices – much like a carrot cake-, and it’s topped with a rich caramel sauce.
It reminds me of sticky toffee pudding with a different taste.
Table of Contents
Simple Ingredients
- Butter
- Sugar
- Carrots
- Potatoes
- Flour
- Baking soda
- Salt
- Cinnamon
- Cloves
- Raisins
- Nuts (optional)
Caramel Sauce
- Cream
- Sugar
- Brown Sugar
- Butter
What is carrot pudding?
Steamed pudding isn’t the custard-like “pudding” you might assume, but actually a soft, moist, cake-like treat.
Steamed puddings have a long history in England as a part of Christmas celebrations. (“Bring us some figgy pudding!”)
For wealthy Brits, steamed puddings were lavish affairs, loaded with eggs, butter, spices and even brandy. It was also served in the United States as long ago as 1876.
How to make Steamed Carrot Pudding
This carrot pudding is steamed. Here is the process and helpful tips:
- Fill each 1 quart jar (6 total) until half way full with the carrot pudding mixture. Cover with foil and use a rubber band to secure the tops. Place the jars in one or two very large stock pots. Fill each pot with water (without getting the tops of the jars wet) half way to to the top of the jars.
- Cover the stock pots with a lid and turn heat on low-medium. Let steam for 2 1/2- 3 hours. Turn off heat and very carefully, with oven mitts, remove the jars from the pots and set on the counter or baking tray to cool about 10 minutes.
- Let Cool. Turn off heat and very carefully, with oven mitts, remove the jars from the pots and set on the counter or baking tray to cool about 10 minutes.
- Seal Jars. Carefully take off the tinfoil and seal with the jar container lids. Make sure you hear a ‘pop’ to know the containers are sealed.
- Note: If you are eating them right away you do not need to seal them. Sealed jars of carrot pudding will keep in the freezer for several months. Thaw in fridge before reheating.
Other tips:
- Measure the carrots and potatoes after they are shredded
- Make sure to remove any excess liquid from the potatoes and carrots
History
Have you ever tried steamed pudding? As unfamiliar as it may sound, it was once a popular dessert that home cooks relied on because it used low-cost ingredients—and even leftover ingredients from other meals. Despite its modest beginnings, it is fit for a king.
My husbands family has Swedish and English ancestry and this is where his grandmother got the recipe.
Since sweeteners were rationed during the Second World War, carrot pudding was seen as an alternative in the UK.
Later on, carrot cake was seen as a ‘health food’. This frugal-yet-tasty dessert helped home cooks make the most of budget ingredients.
Tips
Since carrot pudding is steamed you actually make it on the stove top in jars that are then sealed.
This will keep maximum freshness and provide a super soft and moist pudding.
Family Recipe
This family is a Davis family traditional around Christmas time and other special holidays, like Easter.
I remember when my mother-in-law, Sharon, introduced it to me. at first glance I wasn’t too impressed, I mean a steamed carrot pudding?
She said she had the same reaction when her mother-in-law introduced it to her! Well, once you take the first bite that’s all you need to fall in love with this delicious carrot pudding.
The caramel sauce and cream add the perfect touch to make this one of the most traditional and classic family recipes. We hope you will add this recipe to your family favorites.
Equipment
These are the JARS I recommend. You will need 6- 1 quart glass jars with lids. This recipe makes a LARGE quantity. We like to freeze the extra and keep from about November to April!
Storage
You can store the carrot pudding and the caramel sauce, both covered, in separate containers in the fridge. The sauce and the pudding will keep for up to 5 days in the fridge.
Can I Freeze Carrot Pudding?
Yes! Carrot pudding freezes great!
Since takes a little time to make it you will appreciate that this makes a big batch and you can store the rest of the containers in the freezer for several months as long as they are sealed.
Reheating
Thaw them in the fridge before reheating. Then, spoon out desired amount in a bowl and microwave until warm. Then, drizzle with caramel and fresh cream.
Can I half the recipe?
Yes! This recipe makes a big batch since it is a family recipe and grandma used to make a big batch and freeze to have for several months.
If you don’t think you will need that much- you can half the recipe and it will turn out great.
Made with Amore, Elena
From my Cucina to your Table, Mangia! Mangia! (Eat!)
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You are sure to love this amazing Steamed carrot pudding is a moist cake that is studded with raisins and packed with carrots, potatoes, and warm spices.
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Steamed Carrot Pudding Caramel Sauce
Steamed carrot pudding is a moist cake that is studded with raisins and packed with carrots, potatoes, and warm spices. It is then drizzled (or flooded) with caramel sauce and topped with pure half and half. It is a true delight! Make it for Christmas or Easter and enjoy for months after since it freezes beautifully.
- Total Time: 3 hrs 20 min
- Yield: 50 servings 1x
Ingredients
- 2 cups butter, softened
- 4 cups granulated sugar
- 6 cups firmly packed shredded raw carrots, excess liquid removed
- 4 cups firmly packed shredded raw Idaho russet potatoes, excess liquid removed
- 5 cups All purpose flour
- 4 teaspoons baking soda
- 4 teaspoons Kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons cloves
- 2 cups raisins
- 2 cups chopped nuts of choice (optional)
Caramel Sauce
- 1 cup heavy whipping cream
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup butter
- 1 teaspoon pure vanilla extract
Half and half or cream for topping
6- 1 quart Mason jars for steaming
Instructions
For the Carrot Pudding
- In a large mixing bowl or stand mixer cream together butter and sugar until creamy. Mix in carrots and potatoes. Stir to combine. In a separate bowl sift the: flour, baking soda, salt, and spices.
- Then, slowly add in the dry mixture to the wet a little at a time to ensure even mixing. Continue combining wet and dry ingredients until a uniform batter forms. Stir in raisins and nuts (if desired).
- Fill each 1 quart jar (6 total) until half way full with the carrot pudding mixture. Cover with foil and use a rubber band to secure the tops. Place the jars in one or two very large stock pots. Fill each pot with water (without getting the tops of the jars wet) half way to to the top of the jars.
- Cover the stock pots with a lid and turn heat on low-medium. Let steam for 2 1/2- 3 hours. Turn off heat and very carefully, with oven mitts, remove the jars from the pots and set on the counter or baking tray to cool about 10 minutes. Carefully take off the tinfoil and seal with the jar container lids.
- Make sure you hear a ‘pop’ to know the containers are sealed. If you are eating them right away you do not need to seal them. Sealed jars of carrot pudding will keep in the freezer for several months. Thaw in fridge before reheating.
- Serve a few heaping spoonfuls of carrot pudding in a bowl warm with a tablespoon of caramel sauce and a drizzle of half and half or heavy cream over the top. Enjoy!
For the Caramel Sauce:
- Place all caramel sauce ingredients (except vanilla extract) in a medium sauce pan. Heat pan to medium heat and stir for about 8-10 minutes until a thick caramel sauce starts to form.
- Keep stirring the entire time. You will know when the sauce is done if it sticks to the back of a spoon and doesn’t run off the edges.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Sweet
- Method: English
- Cuisine: English
The carrot pudding is delicious! My mom used to put gum drops in which I didn’t eat, but yours tastes like hers otherwise, Yummy! She always did a lemon sauce, but since I didn’t have lemons I made your caramel sauce which was tasty. I followed your directions, but after cooling a bit it got grainy. Is there a temperature it should get to to prevent that?
thanks
My mom passed away two weeks ago so finding your recipe was a little high from heaven.
So happy you loved the recipe. When soft caramel cools it gets a little grainy unless the sugar is melted all the way when cooked the first time. As soon as you warm it it will get smooth. Enjoy!