Print Options

Back to Steamed Carrot Pudding >

Include these items:

Select reviews >

Taste of Home Logo

Steamed Carrot Pudding

 Steamed Carrot Pudding
"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."
6-8 ServingsPrep: 20 min. Cook: 1-1/4 hours


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon McCormick® Pure 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
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups cold water
  • 1/4 cup butter, cubed
  • 2-1/2 teaspoons McCormick® Pure Vanilla Extract
  • Dash ground nutmeg


  • In a large bowl, cream butter and sugar until light and fluffy. Beat

2 of 2

Steamed Carrot Pudding (continued)

Directions (continued)

  • 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 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.
  • 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.