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    Home » Desserts » Steamed Carrot Pudding with Vanilla Sauce

    Steamed Carrot Pudding with Vanilla Sauce

    Published: Nov 6, 2020 · Modified: Nov 6, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    White dish with steamed carrot pudding topped with vanilla sauce

    Steamed Carrot Pudding is probably my favorite Christmas dessert. My mom first made steamed carrot pudding years ago, and I'm embarrassed to say 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!

    How to make steamed carrot pudding

    Dry bread crumbs and spices in a glass mixing bowlIn a large bowl, stir together bread crumbs, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Stir in egg.

    Ingredients for steamed carrot pudding in a glass mixing bowl

    Add raisins, potato, carrot, and apple. Stir to combine.

    Unbaked steamed carrot pudding in a baking dish

    Stir in butter. Pour carrot mixture into baking dish.

    Baked carrot pudding in a white baking dish
    Cover, and bake for about 40-50 minutes.

    vanilla sauce for carrot pudding in a silver saucepanTo 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.

    Steamed Carrot Pudding with Vanilla Sauce

    Tips

    • 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.
    • 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.

    Steamed Carrot Pudding with Vanilla Sauce

    How to store

    I store the pudding and the vanilla sauce, both covered, in separate containers in the fridge. The sauce and the pudding will keep for up to 5 days in the fridge.

    White dish of steamed carrot puddingMore carrot dessert recipes!

    • Blue Ribbon Carrot Sheet Cake
    • Carrot Cake Sandwich Cookies
    • Carrot Cake Muffins

    If you’ve tried this steamed carrot pudding recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    White dish of steamed carrot pudding

    Steamed Carrot Pudding with Vanilla Sauce

    Steamed Carrot Pudding with Vanilla Sauce
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 20 minutes
    Servings: 8 servings
    Calories: 349kcal
    Author: Kate @ I Heart Eating

    Ingredients

    Carrot Pudding

    • 1 cup coarse dry bread crumbs
    • 1 cup brown sugar packed
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon allspice
    • ½ 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
    • ¼ cup butter melted

    Vanilla Sauce

    • ½ cup granulated sugar
    • 2 tablespoons cornstarch
    • 1 cup water
    • pinch salt
    • 2 tablespoons butter
    • 1-2 tablespoon vanilla extract
    US Customary - Metric

    Instructions

    • Preheat oven to 350 F. Grease a covered baking dish. I use a 2.25 or 2.5 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 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. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 349kcal | Carbohydrates: 65g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 374mg | Potassium: 327mg | Fiber: 3g | Sugar: 42g | Vitamin A: 2976IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 12/22/14. Updated with additional photos and tips 11/6/20.

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Ruth

      March 20, 2021 at 11:22 pm

      5 stars
      You are so, so right. This pudding is like eating a dish of carrot cake. It was a big hit at our family dinner.

      Reply
      • Kate

        March 22, 2021 at 12:11 pm

        I'm so glad to hear that!

        Reply
    2. Heidi

      November 12, 2020 at 8:34 pm

      5 stars
      This really is like a carrot cake pudding, all the flavors are there. We all love it. Will make it again.

      Reply
      • Kate

        November 16, 2020 at 11:10 am

        Yay! So glad you liked it!

        Reply
      • Janie

        August 08, 2021 at 5:57 pm

        5 stars
        All the taste of a carrot cake without all the extra calories. I love it!

        Reply
        • Kate

          August 09, 2021 at 9:50 pm

          Thank you!

          Reply
    3. Rebecca

      March 31, 2017 at 3:33 pm

      5 stars
      What size baking dish?

      Reply
      • Kate

        April 01, 2017 at 10:14 am

        I use a 1-1/2 quart baking dish.

        Reply

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