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Steamed Carrot Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 49 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Steaming
  • Cuisine: American

Description

This Steamed Carrot Pudding is a moist, warmly spiced dessert featuring grated carrots combined with aromatic spices and brown sugar, gently steamed to perfection. Served with a light whipped cream sauce, it offers a comforting, old-fashioned treat that is perfect for cooler days or festive occasions.

Ingredients

Pudding

  • 1 ½ cups grated carrots
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¾ cup brown sugar, packed
  • 1 large egg
  • ½ cup unsalted butter, melted
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional)

Whipped Cream Sauce

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Steaming Setup: Fill a large pot with a couple of inches of water, ensuring that the water will not touch the pudding when placed inside. Bring the water to a simmer. Grease a 1.5 to 2-quart pudding basin or heatproof bowl and set it aside.
  2. Mix the Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined. In another bowl, combine the grated carrots, brown sugar, egg, melted butter, milk, vanilla extract, and lemon juice if using. Gradually add the wet mixture to the dry ingredients and mix until just combined.
  3. Steam the Pudding: Pour the batter into the prepared pudding basin, smoothing the top with a spatula. Cover the basin tightly with parchment paper or aluminum foil, securing it with kitchen twine or a rubber band to prevent steam from entering. Place the basin inside the pot with simmering water and cover the pot with a lid. Steam the pudding for 1 to 1.5 hours, checking occasionally to maintain a steady simmer. To test doneness, insert a toothpick or skewer into the center; it should come out clean.
  4. Serve the Pudding: Carefully remove the pudding basin from the pot and allow it to cool for a few minutes. Unmold the pudding onto a serving plate. For the sauce, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Serve the pudding with a dollop of whipped cream on top for added richness and balance.

Notes

  • You can add lemon juice to brighten the flavor but it is optional.
  • Make sure the water simmers gently to avoid water splashing into the pudding.
  • The steaming time may vary depending on the size and shape of your pudding basin; start checking after 1 hour.
  • This dessert can be prepared a day ahead and reheated by steaming again or microwaving gently.
  • Leftover whipped cream can be stored in the fridge for up to 24 hours.

Find it online: https://slsrecipes.com/steamed-carrot-pudding-recipe/