Steamed Carrot Pudding

Baking cakes can take a lot of practice and precision, but this steamed carrot pudding recipe is much simpler. It’s a hybrid between a bundt cake and a carrot cake made with the warming spices cinnamon, nutmeg and clove. The cake starts with a traditional creamed butter and sugar base, made richer by eggs and vanilla. Then come the usual baking suspects: flour, baking soda, baking powder and baking spices. However, unlike most cakes, carrot pudding features a few bonus ingredients: carrots, dates, nuts, raisins and, most surprising of all, potatoes. Finally, instead of baking carrot pudding, it’s gently steamed until soft and tender.

Although adding a spud (or two) to a cake batter may sound a bit unconventional these days, it’s a common practice when making carrot pudding, a dessert with a long, rich history dating back to the 18th century. It’s also worth noting that when thinking of pudding in the States, a custard-like dessert typically comes to mind. However, this dessert is much denser and cake-like, as it gets its name from its European roots, where pudding often refers to a dessert made from batter. This carrot pudding, potatoes and all, is a simple yet impressive recipe to keep stashed for special occasions.

Ingredients for Carrot Pudding

• Butter: Whipping butter and sugar together, otherwise known as the creaming method, is a common foundation for most cakes. It helps the butter melt more evenly and the sugar disperse consistently throughout the cake batter when cooked.
• Sugar: Although many different types of sugar can be used when performing the creaming method, granulated sugar is one of the best options for yielding a light, fluffy cake.
• Eggs: Whipping eggs into the sugar and butter helps stabilize the mixture and preserve the tiny air pockets formed when creaming the ingredients together, which helps ensure a fluffier consistency.
• Vanilla extract: Opt for good-quality vanilla extract, as it’s a key flavoring ingredient in this recipe.
• Flour: For an even lighter and airier carrot pudding, sift the flour before adding it to the wet ingredients to prevent any lumps from forming.
• Baking powder: Baking powder acts as a natural leavening agent, helping cakes rise and maintain their light, airy texture when baked.
• Baking soda: When a liquid and acid activate baking soda, it produces carbon dioxide bubbles, which help make cakes and other baked goods light and fluffy.
• Salt: A small pinch of salt in dessert recipes goes a long way, helping to highlight and enhance the other ingredients in a dish.
• Cinnamon: Cinnamon is a commonly used spice for baking because it imparts a warm, earthy aroma and flavor to both sweet and savory recipes.
• Nutmeg: Whenever possible, opt for freshly ground nutmeg rather than store-bought, as it has a more profound and complex flavor profile.
• Cloves: Clove has a sweet and robust flavor, which infuses this carrot pudding recipe with a deep, earthy aroma and a slight kick.
• Carrots: Shred the carrots using a box grater or buy store-bought shredded carrots to help save time.
• Potatoes: Choose a potato that tends to bake well and get creamier when cooked, such as Russets.
• Raisins: As the raisins cook, they’ll become softer and plumper, adding sweetness to the carrot pudding.
• Dates: For a softer consistency, simmer the dates in water for a few minutes before adding them to the mixture.
• Nuts: Although you can include the nuts of your choice in this recipe, we recommend pecans, walnuts or almonds, which give the carrot pudding a fun textural component to contrast the soft, pillowy cake.
• Cornstarch: Cornstarch is often used as a thickening agent to make sauces thicker and richer. In this case, it’s used to make a creamy vanilla sauce that’s drizzled over the warm carrot pudding.

Directions

Step 1: Prepare the batter

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In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the eggs and vanilla. Combine the dry ingredients and spices; gradually add to the creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts.

Step 2: Steam the pudding

Christine Ma for Taste of Home

Pour the mixture into a well-greased 6-cup pudding mold or metal gelatin mold. Cover it with foil. Place the pan on a rack in a stockpot. Add 1 inch of boiling water to a stockpot; cover and boil it gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing the water as needed. Let it stand for five minutes before unmolding.

Step 3: Make the vanilla sauce

Christine Ma for Taste of Home

Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in the water until smooth. Bring it to a boil over medium heat; cook and stir it for 1 to 2 minutes or until thickened. Remove it from the heat. Stir in the butter, vanilla and nutmeg. Serve the sauce with warm pudding.

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Carrot Pudding Variations

• Skip the vanilla sauce: Although the vanilla sauce imparts a sweeter flavor to pair with the not-so-sweet cake, it isn’t obligatory. You can certainly serve this carrot pudding without it.
• Add a pinch of ground ginger: Warming spices such as cinnamon, nutmeg and clove pair well with the light spice and mild flavor ground ginger imparts in baked goods.
• Add some orange zest: A bit of orange zest in baked goods can help balance out rich flavors and add a refreshing note to an otherwise decadent dish.

How to Store Carrot Pudding

Store carrot pudding in the refrigerator in an airtight container for up to seven days.

Can you make carrot pudding ahead of time?

Yes, definitely! Prepare this carrot pudding up to three days in advance and store in an airtight container in the refrigerator.

How do you reheat carrot pudding?

Carrot pudding is typically served warm. However, reheating it is a breeze even after it has been refrigerated. Just microwave the cold pudding in short increments of 10 to 15 seconds at a time until warmed through. Simply transfer it onto a microwave-safe plate first.

Carrot Pudding Tips

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What is steamed pudding made of?

Steamed pudding is made of a steamed cake-like batter. Unlike most traditional cake recipes, this carrot pudding recipe calls for steaming the batter instead of baking it. The simple technique yields a highly moist cake thanks to the humid cooking environment.

How do you steam pudding?

To steam pudding, place the batter in a pudding mold or metal gelatin mold. Then, place a wire rack small enough to fit in the bottom of a pot that will fit the pudding mold and fill the pot with about an inch of water or just enough so that the rack remains above the water. Finally, place the mold on top of the rack, cover the pot and gently steam the pudding until it’s cooked through.

What is the difference between steamed and baked pudding?

The main difference between steaming or baking pudding boils down to the texture. Due to the moist environment steaming creates, steamed puddings tend to have a looser crumb. On the other hand, baked pudding will be slightly denser and perhaps a bit drier.