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 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
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.
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.
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.
More carrot dessert recipes!
More carrot dessert recipes!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!
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Steamed Carrot Pudding with Vanilla Sauce
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 2.25 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 Information
Originally published 12/22/14. Updated with additional photos and tips 11/6/20.
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!
Rebecca says
What size baking dish?
Kate says
I use a 1-1/2 quart baking dish.