Steamed Carrot Pudding Recipe

5 1 1
Steamed Carrot Pudding Recipe
Steamed Carrot Pudding Recipe photo by Taste of Home
Publisher Photo

Steamed Carrot Pudding Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours

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

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 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 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. Yield: 6-8 servings.
Originally published as Steamed Carrot Pudding in Taste of Home February/March 2008, p16

  • 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
  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 in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSteamed Carrot Pudding

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
KayP-OR User ID: 5725481 155191
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!"

Loading Image