This steamed carrot pudding is a moist, cake-like dessert studded with raisins and full of carrots, potatoes, and warm spices. It is finished with a rich caramel sauce and a splash of half-and-half or heavy cream.
This comforting dessert is perfect for holiday gatherings such as Christmas or Easter, and it freezes beautifully so you can enjoy it for months.
Serve alongside roasted lamb, mashed potatoes, or a warm bean salad for a memorable meal.
Table of Contents
- Simple Ingredients
- What is Carrot Pudding?
- How to Make Steamed Carrot Pudding
- History
- Tips
- Family Recipe
- Equipment
- Storage
- Can I Freeze Carrot Pudding?
- Reheating
- Can I Half the Recipe?
- Recipe
Simple Ingredients
- Butter
- Sugar (granulated and brown)
- Carrots (shredded)
- Potatoes (shredded)
- All-purpose flour
- Baking soda
- Salt
- Cinnamon, nutmeg, cloves
- Raisins
- Chopped nuts (optional)
Caramel Sauce
- Heavy cream
- Brown sugar
- Granulated sugar
- Butter
- Vanilla extract
What is Carrot Pudding?
Steamed pudding is not a custard but a dense, moist, cake-like dessert created by steaming rather than baking. This style of pudding has a long tradition in England and was historically served during festive occasions. The steamed carrot pudding is similar in flavor profile to carrot cake—packed with vegetables, warm spices, and often raisins or nuts—but its texture is uniquely tender thanks to steaming.
How to Make Steamed Carrot Pudding
Overview: The pudding is mixed like a batter, packed into jars, and steamed gently on the stovetop until set. Follow these steps and tips for best results.
- Mix the batter: Cream butter and sugar until smooth. Add shredded carrots and potatoes. Sift together flour, baking soda, salt, and spices; mix into the wet ingredients gradually. Stir in raisins and nuts if using.
- Fill jars: Pour the mixture into 1-quart jars, filling them about halfway. Cover each jar with foil and secure with a rubber band.
- Steam: Place the jars upright in large stockpots. Add enough water to reach about halfway up the jars, taking care not to wet the lids or foil. Cover the pot and simmer on low–medium heat for 2 1/2 to 3 hours.
- Cool and seal: Carefully remove jars with oven mitts and cool for about 10 minutes. Remove the foil and seal with lids if you intend to store them. You should hear a “pop” when the jars seal.
- Serve: Warm a few spoonfuls and top with a spoonful of caramel sauce and a drizzle of half-and-half or heavy cream.
History
Steamed puddings were once common because they made excellent use of inexpensive or leftover ingredients. During times of rationing, such as World War II, carrot-based desserts became popular as alternatives to sweet desserts that required scarce ingredients. Over time these practical recipes became beloved family traditions.
Tips
- Measure carrots and potatoes after shredding and be sure to remove excess liquid so the batter won’t be too wet.
- Steam gently—maintain a low simmer rather than a rolling boil to avoid jar breakage and to ensure even cooking.
- If you plan to freeze pudding jars, seal them after cooling and freeze for several months.
Family Recipe
This is a treasured family recipe passed down through generations. It became a holiday staple and is often made in large batches to share, freeze, and enjoy through the season. The combination of tender steamed pudding, warm spices, caramel, and cream is a comforting classic.
Equipment
You will need six 1-quart glass jars with lids and at least one large stockpot or two pots that can accommodate the jars upright for steaming.
Storage
Store the cooled pudding and the caramel sauce separately in covered containers in the refrigerator for up to five days. Sealed jars freeze well for several months—thaw in the refrigerator before reheating.
Can I Freeze Carrot Pudding?
Yes. Freeze sealed jars for long-term storage. This makes it easy to prepare a large batch and enjoy it over time.
Reheating
Thaw sealed jars in the refrigerator. To serve, spoon the desired amount into a bowl and warm briefly in the microwave. Add caramel sauce and a drizzle of cream before serving.
Can I Half the Recipe?
Yes. The original recipe makes a large quantity suited to sharing and freezing, but you can easily halve the ingredients to make a smaller batch.
Made with love, Elena
From my kitchen to your table—Mangia!
Steamed Carrot Pudding with Caramel Sauce — Recipe
Ingredients
Carrot Pudding
- 2 cups butter, softened
- 4 cups granulated sugar
- 6 cups firmly packed shredded raw carrots, excess liquid removed
- 4 cups firmly packed shredded raw potatoes, excess liquid removed
- 5 cups all-purpose flour
- 4 teaspoons baking soda
- 4 teaspoons kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons cloves
- 2 cups raisins
- 2 cups chopped nuts (optional)
Caramel Sauce
- 1 cup heavy whipping cream
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup butter
- 1 teaspoon pure vanilla extract
- Half-and-half or cream for topping
- 6 — 1-quart mason jars for steaming
Instructions
For the Carrot Pudding
- Cream together butter and sugar in a large mixing bowl or stand mixer until light and smooth. Mix in the shredded carrots and potatoes.
- In a separate bowl, sift together the flour, baking soda, salt, and spices. Gradually add the dry ingredients to the wet ingredients, mixing until evenly combined. Stir in raisins and nuts if desired.
- Fill each 1-quart jar about halfway with the pudding mixture. Cover each jar with foil and secure with a rubber band.
- Place the jars upright in large stockpot(s). Add water to reach about halfway up the jars, careful not to wet the tops. Cover and steam on low–medium for 2 1/2 to 3 hours.
- Carefully remove jars with oven mitts and cool on a tray for about 10 minutes. Remove foil and seal with lids if storing. If sealing, listen for the “pop” that indicates a vacuum seal.
- To serve, warm a few spoonfuls, top with a tablespoon of caramel sauce and a drizzle of half-and-half or heavy cream.
For the Caramel Sauce
- Combine the cream, brown sugar, granulated sugar, and butter in a medium saucepan over medium heat. Stir continuously for 8–10 minutes until the sauce thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract. Let cool slightly before serving or storing.
Notes
Steaming the pudding in jars produces a soft, very moist texture and seals well for freezing. This method preserves freshness and flavor for months when jars are properly sealed and frozen.
Nutrition (approx.)
Calories: 324 kcal; Carbohydrates: 44 g; Protein: 3 g; Fat: 16 g; Saturated Fat: 9 g; Fiber: 2 g; Sugar: 25 g. Nutrition values are estimates and should be used as a guideline only.