Steamed carrot pudding with vanilla sauce tastes like super moist carrot cake. This steamed pudding is topped with a creamy vanilla sauce for a super tasty dessert!
Steamed Carrot Pudding is one of my favorite Christmas and Easter desserts. If you’ve never had steamed pudding, this is more like a super moist cake rather than a creamy pudding.
It’s full of fruits and veggies and spices – much like carrot cake -, and it’s topped with a sweet vanilla sauce. If you are a fan of carrot cake, then this steamed carrot pudding is a must make dessert!
Ingredient notes and substitutions
- Bread crumbs: Coarse bread crumbs like panko bread crumbs work well.
- Raisins: I prefer golden raisins in this recipe, but you can also use dark raisins if you prefer. Feel free to use more of less raisins to taste.
- Potato: I measure the potato once it has been grated, not before.
- Carrot: I measure the carrot once it has been grated.
- Apple: I use a baking apple, like a Granny Smith, in this recipe. Also, I measure the apple once it has been diced.
- Butter: I use salted butter in this recipe.
How to make steamed carrot pudding
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: In a large bowl, stir together bread crumbs, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.
Step 2: Stir in egg.
Step 3: Add raisins, potato, carrot, and apple. Stir to combine.
Step 4: Stir in butter.
Step 5: Pour carrot mixture into baking dish.
Step 6: Cover, and bake for about 40-50 minutes.
Step 7: To make the vanilla sauce, whisk together sugar, cornstarch, water, and salt in a saucepan.
Step 8: Heat, stirring regularly, until thickened.
Step 9: Remove from heat, and stir in butter and vanilla. Serve pudding warm topped with vanilla sauce.
Recipe Tips!
- Baking dish: If you’re using a round dish, you can use a slightly larger dish – 2.25 quart or even 2.5 quart. If you’re using a rectangular dish, use a smaller dish like a 2 quart.
- Covered dish: If you don’t have a dish with a tight-fitting, oven-safe lid, you can wrap your baking dish tightly with aluminum foil. Just be careful when unwrapping the dish as quite a bit of steam may come out.
Recipe FAQs
You can! The pudding and the sauce both keep well in the fridge. Just reheat both before serving.
Storage
Store the carrot pudding and the vanilla sauce, both covered, in separate airtight containers in the fridge. The sauce and the pudding will keep for up to 5 days when properly stored in the fridge.
More carrot recipes!
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Carrot Pudding
Ingredients
Carrot Pudding
- 1 cup coarse dry bread crumbs
- 1 cup brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1 large egg
- 1 cup raisins
- 1 cup peeled and grated raw potato
- 1 cup peeled and grated carrot
- 1 cup peeled diced apple
- 1/4 cup butter melted
Vanilla Sauce
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- pinch salt
- 2 tablespoons butter
- 1-2 tablespoon vanilla extract
Instructions
- Preheat oven to 350 F. Grease a covered baking dish. I use a 2 quart or 2.25 quart dish.
- In a large bowl, stir together bread crumbs, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.
- Stir in egg.
- Add raisins, potato, carrot, and apple. Stir to combine.
- Stir in butter.
- Pour carrot mixture into baking dish.
- Cover, and bake for about 40-50 minutes.
- To make the vanilla sauce, whisk together sugar, cornstarch, water, and salt in a saucepan.
- Heat, stirring regularly, until thickened.
- Remove from heat, and stir in butter and vanilla.
- Serve pudding warm topped with vanilla sauce.
Notes
- Bread crumbs: Coarse plain bread crumbs like panko bread crumbs work well.
- Raisins: I prefer golden raisins in this recipe, but you can also use dark raisins if you prefer.
- Potato: I measure the potato once it has been grated, not before.
- Carrot: I measure the carrot once it has been grated.
- Apple: I use a baking apple, like a Granny Smith, in this recipe. Also, I measure the apple once it has been diced.
- Butter: I use salted butter in this recipe.
- Covered dish: If you don’t have a dish with a tight-fitting, oven-safe lid, you can wrap your baking dish tightly with aluminum foil. Just be careful when uncovering.
- Nutrition values are estimates.
Nutrition
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Originally published 12/22/14.
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Comments & Reviews
Pamela Rollins says
Recipe sounds good, I would like to try it with some additions. I always add crushed pineapple and chopped nuts to my carrot cake. Would that addition hurt the consistency of the pudding? Thanks
Ruth says
You are so, so right. This pudding is like eating a dish of carrot cake. It was a big hit at our family dinner.
Kate says
I’m so glad to hear that!
Heidi says
This really is like a carrot cake pudding, all the flavors are there. We all love it. Will make it again.
Kate says
Yay! So glad you liked it!
Janie says
All the taste of a carrot cake without all the extra calories. I love it!
Kate says
Thank you!
Rebecca says
What size baking dish?
Kate says
I use a 1-1/2 quart baking dish.