When you’re looking for a dessert that’s comforting, moist, and beautifully spiced with warm flavors that remind you of the holidays, this Steamed Carrot Pudding is an absolute treasure. This traditional British-style pudding transforms humble carrots into a rich, dense cake that’s somewhere between a carrot cake and a Christmas pudding, with a texture that’s incredibly moist and tender from the steaming process. The natural sweetness of carrots combines beautifully with warming spices like cinnamon, nutmeg, and ginger, while dried fruits and nuts add wonderful pockets of flavor and texture throughout. Unlike baked desserts, steaming creates an exceptionally moist pudding that stays fresh for days and actually improves in flavor as it sits. This elegant dessert is perfect for special occasions, holiday gatherings, or any time you want to serve something truly memorable. Drizzled with a luscious butter sauce or served with vanilla custard, this steamed carrot pudding is guaranteed to become a beloved family tradition.
Serving Quantity: 8 servings
Cooking Time: 2 hours 30 minutes (20 minutes prep, 2 hours 10 minutes steaming and cooling)
Nutritional Information per serving:
1. Calories: 385
2. Protein: 6g
3. Carbohydrates: 58g
4. Fat: 16g
5. Fiber: 3g
6. Sugar: 38g
7. Sodium: 285mg
Ingredients You Need:
For the Pudding:
1. 2 cups finely grated carrots (about 3 medium carrots)
2. 1.5 cups all-purpose flour
3. 1 cup brown sugar, packed
4. 1/2 cup butter, softened
5. 2 large eggs
6. 1/2 cup milk
7. 1/2 cup raisins
8. 1/2 cup chopped walnuts or pecans
9. 1 teaspoon baking powder
10. 1/2 teaspoon baking soda
11. 1 teaspoon ground cinnamon
12. 1/2 teaspoon ground nutmeg
13. 1/2 teaspoon ground ginger
14. 1/4 teaspoon ground cloves
15. 1/2 teaspoon salt
16. 1 teaspoon vanilla extract
For the Butter Sauce:
17. 1/2 cup butter
18. 1 cup powdered sugar
19. 1/4 cup heavy cream
20. 1 teaspoon vanilla extract
Prepare Your Steaming Setup
Before you begin mixing, set up your steaming apparatus. You’ll need a large pot with a lid and a heatproof bowl or pudding basin that fits inside the pot with room around the sides. Place a small heatproof trivet, rack, or even a folded kitchen towel at the bottom of the pot to keep the pudding bowl elevated above the water. Fill the pot with enough water to come about halfway up the sides of your pudding bowl when it’s placed inside, but make sure the water doesn’t touch the bottom of the bowl. Bring this water to a simmer while you prepare the batter.
Prepare the Carrots
Peel the carrots and grate them very finely using the smallest holes on your box grater or the grating blade of a food processor. You want them finely grated so they incorporate smoothly into the batter and create a tender texture. Place the grated carrots in a bowl and set aside. The moisture from the carrots will help keep the pudding incredibly moist during the long steaming process.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Make sure all the spices are evenly distributed throughout the flour. This ensures every bite of your pudding will have that wonderful warm spice flavor. Set this bowl aside.
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer or by hand with a wooden spoon. Beat for about 3 to 4 minutes until the mixture is light, fluffy, and pale in color. The sugar should be mostly dissolved into the butter. This creaming process incorporates air into the batter, which helps create a lighter texture even though this is a dense pudding.
Add Eggs and Vanilla
Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated. The mixture might look slightly curdled at this point, which is perfectly normal. Add the vanilla extract and mix until combined. The batter should be smooth and creamy.
Combine Everything
Add about half of the flour mixture to the butter mixture and stir gently to combine. Pour in half the milk and stir again. Add the remaining flour mixture, then the remaining milk, stirring just until everything is combined. Don’t overmix or the pudding will be tough. Fold in the grated carrots, raisins, and chopped nuts using a spatula, making sure they’re evenly distributed throughout the batter. The batter will be quite thick and studded with all those wonderful additions.
Prepare the Pudding Basin
Generously butter a heatproof pudding basin or bowl that holds about 6 cups. Make sure to butter it really well, including the sides and rim, so the pudding releases easily after steaming. You can also line the bottom with a circle of parchment paper for extra insurance. Pour the batter into the prepared basin and smooth the top with a spatula. The basin should be about three-quarters full to allow room for the pudding to rise slightly.
Cover the Pudding
Cut a circle of parchment paper large enough to cover the top of the basin with some overhang. Butter one side of the parchment and place it butter-side down directly on top of the batter. Then cover the entire basin tightly with aluminum foil, crimping it securely around the rim. You can also tie it with kitchen string for extra security. This double covering prevents any water from dripping onto the pudding while it steams.
Steam the Pudding
Carefully lower the covered pudding basin into the pot of simmering water. The water should come about halfway up the sides of the basin. Cover the pot with its lid and maintain a gentle simmer. Steam the pudding for 2 hours, checking occasionally to make sure the water hasn’t evaporated. Add more boiling water if needed to maintain the water level. The pudding is done when a skewer inserted into the center comes out clean. The top should feel firm and springy when gently pressed.
Cool and Unmold
Carefully remove the pudding basin from the pot using oven mitts or tongs, being very careful of the steam. Remove the foil and parchment paper. Let the pudding cool in the basin for about 10 minutes. This cooling time allows it to set slightly and makes unmolding easier. Run a thin knife around the edge of the pudding to loosen it, then place a serving plate over the top and carefully invert the whole thing. Give it a gentle shake and the pudding should slide out onto the plate. If it sticks, let it sit inverted for a minute and gravity will help release it.
Make the Butter Sauce
While the pudding cools slightly, make the butter sauce. In a small saucepan over medium heat, melt the butter completely. Add the powdered sugar and whisk until smooth. Pour in the heavy cream and continue whisking as the mixture comes to a gentle simmer. Let it simmer for about 2 minutes, whisking constantly, until the sauce thickens slightly and becomes glossy. Remove from heat and stir in the vanilla extract. The sauce should be pourable but thick enough to coat the back of a spoon.
Serve Warm
Slice the warm pudding into wedges and place each piece on a dessert plate. Drizzle the warm butter sauce generously over each serving, letting it soak into the pudding and pool around the edges. The combination of the moist, spiced pudding and the rich, sweet sauce is absolutely heavenly.
Helpful Tips for Success:
1. Make sure your carrots are very finely grated so they blend seamlessly into the pudding rather than creating stringy bits.
2. The pudding can be made up to 2 days ahead, stored wrapped in the refrigerator, and reheated by steaming for 30 minutes before serving.
3. For an even richer pudding, soak the raisins in rum or brandy for an hour before adding them to the batter.
4. You can substitute different dried fruits like cranberries, chopped dates, or currants for the raisins.
5. If you don’t have a pudding basin, any heatproof bowl of similar size will work perfectly.
6. Check the water level in your steaming pot regularly and always add boiling water, not cold, to maintain the temperature.
7. This pudding freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and foil.
8. Serve with vanilla ice cream, whipped cream, or traditional custard sauce instead of butter sauce for variety.
9. Add a tablespoon of molasses to the batter for a deeper, more complex flavor.
10. Make individual puddings in small ramekins, reducing the steaming time to about 45 minutes to 1 hour.
11. The pudding tastes even better the next day after the flavors have had time to develop and meld together.
12. Leftover pudding can be sliced and gently reheated in the microwave for a quick treat.
13. Add orange zest to the batter for a bright citrus note that complements the carrots beautifully.
14. For a festive touch, flambe the pudding with warm brandy just before serving.
15. Store any leftover butter sauce in the refrigerator for up to a week and reheat gently before serving.
