Steamed carrot pudding with vanilla sauce tastes like super moist carrot cake that’s topped with a creamy vanilla sauce.
Steamed Carrot Pudding is probably my favorite Christmas dessert.
My mom first made steamed carrot pudding years ago. I’m embarrassed to say, though, that I made a big deal out of not eating it because it had potato in it.
I was sure that any dessert that had potato in it had to be terrible.
I’m happy to say that I was wrong.
So, so wrong!
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 a carrot cake-, and it’s topped with a rich vanilla sauce.
If you are a fan of carrot cake, then this steamed carrot pudding is a must make!
Steamed Carrot Pudding with Vanilla Sauce
- 1 cup coarse dry bread crumbs (panko bread crumbs work well)
- 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 (dark or golden)
- 1 cup peeled and grated raw potato
- 1 cup peeled and grated carrot
- 1 cup peeled diced apple
- 1/4 cup butter (melted)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- pinch salt
- 2 tablespoons butter
- 1-2 tablespoon vanilla extract
- Preheat oven to 350 F. Grease a covered baking 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.