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Steamed Carrot Pudding Recipe
Steamed Carrot Pudding Recipe photo by Taste of Home

Steamed Carrot Pudding Recipe

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"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 and other holiday meals."
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES: 6-8 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs, 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 each shredded carrots and 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. Beat in eggs and vanilla. Combine the dry ingredients; 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 deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted near 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 with warm pudding. Yield: 6-8 servings.
Originally published as Steamed Carrot Pudding in Taste of Home February/March 2008, p16

Reviews for Steamed Carrot Pudding

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MY REVIEW
Reviewed Dec. 27, 2010

I made this for Christmas dinner and it got great reviews. I left out the nuts, increased the raisins to 1 1/2 cups, and added 1/2 cup finely chopped dried apricots. I served it with brandied hard sauce. Yummy!

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