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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 dinner and other holiday meals. —Ann Searcey, Kettering, Ohio
  • Total Time
    Prep: 20 min. Cook: 1-1/4 hours
  • Makes
    8 servings

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

Directions

  • 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
1 piece with 1/4 cup sauce: 570 calories, 28g fat (12g saturated fat), 92mg cholesterol, 760mg sodium, 75g carbohydrate (49g sugars, 5g fiber), 9g protein.

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Reviews

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Average Rating:
  • upnorth2012
    Apr 16, 2019

    Wondering if this could be done in an instant pot???

  • KayP-OR
    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!