Steamed Carrot Pudding with Vanilla Sauce
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Steamed Carrot Pudding with Vanilla Sauce

Steamed Carrot Pudding with Vanilla Sauce
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 485kcal
Author I Heart Eating

Ingredients

Carrot Pudding

  • 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

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.
  • 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

Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 485kcal | Carbohydrates: 91g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 502mg | Potassium: 580mg | Fiber: 4g | Sugar: 56g | Vitamin A: 3970IU | Vitamin C: 7.5mg | Calcium: 112mg | Iron: 2.8mg