Carrot Pudding

This steamed carrot pudding is like a super moist carrot cake that's topped with a sweet vanilla sauce.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 50

Total Time 1 20

Servings servings

Calories 349kcal

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.
1 cup coarse dry bread crumbs , 1 cup brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon allspice, ½ teaspoon ground nutmeg
Stir in egg.
1 large egg
Add raisins, potato, carrot, and apple. Stir to combine.
1 cup raisins, 1 cup peeled and grated raw potato, 1 cup peeled and grated carrot, 1 cup peeled diced apple
Stir in butter.
¼ cup 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.
½ cup granulated sugar, 2 tablespoons cornstarch, 1 cup water, pinch salt
Heat, stirring regularly, until thickened.
Remove from heat, and stir in butter and vanilla.
2 tablespoons butter, 1-2 tablespoon vanilla extract
Serve pudding warm topped with vanilla sauce.

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.