If you’re craving a dessert that’s both comforting and delightfully wholesome, this Steamed Carrot Pudding Recipe will quickly become your new favorite. Packed with warm spices and naturally sweet grated carrots, this pudding offers a moist, tender texture that melts in your mouth. The steaming method keeps it wonderfully moist and tender, creating a dessert that’s not only delicious but also feels like a heartfelt hug from the inside out. Whether you’re sharing it with family or indulging in a little self-care moment, this carrot pudding is a shining example of how simple, humble ingredients can transform into a truly memorable treat.
Ingredients You’ll Need
This Steamed Carrot Pudding Recipe uses a collection of straightforward ingredients that come together beautifully to create depth, texture, and vibrant color. Each component plays its part perfectly, from the warm spices that add cozy notes to the creamy topping that finishes it off with richness.
- Grated carrots (1 ½ cups): Freshly grated for natural sweetness and a tender crumb.
- All-purpose flour (1 cup): Provides structure and a soft base for the pudding.
- Baking soda (1 teaspoon): Helps the pudding rise and become pleasantly airy.
- Ground cinnamon (1 teaspoon): Adds a warm, aromatic spice essential for that cozy carrot pudding flavor.
- Ground nutmeg (½ teaspoon): Complements cinnamon with subtle earthiness and depth.
- Ground ginger (¼ teaspoon): Brings a gentle zing that brightens the spices.
- Salt (¼ teaspoon): Balances sweetness and enhances overall flavor.
- Brown sugar, packed (¾ cup): Adds rich molasses notes and moistness.
- Large egg (1): Binds ingredients while enriching texture.
- Unsalted butter, melted (½ cup): Infuses the pudding with buttery richness.
- Milk (½ cup): Ensures a tender, moist crumb.
- Vanilla extract (1 teaspoon): Enhances sweetness and warms the flavor profile.
- Lemon juice (1 tablespoon, optional): Adds a refreshing brightness that lifts the flavors.
- Heavy cream (1 cup): For creating a luscious whipped cream topping.
- Powdered sugar (¼ cup): Sweetens and stabilizes the whipped cream.
How to Make Steamed Carrot Pudding Recipe
Step 1: Prepare the Steaming Setup
Fill a large pot with a few inches of water, making sure the water level is low enough not to touch the pudding basin when placed inside. Bring the water to a gentle simmer. Grease a pudding basin or any heatproof bowl with about 1.5 to 2 quart capacity, prepping it to hold your batter without sticking.
Step 2: Mix the Ingredients
In one bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt. These dry ingredients build the foundation of spice and texture in your pudding. In a separate bowl, combine the grated carrots, brown sugar, egg, melted butter, milk, vanilla extract, and lemon juice if you’re using it. This wet mixture melds sweetness, moisture, and a hint of citrus brightness. Pour the wet ingredients into the dry, stirring gently until just combined to maintain a tender crumb.
Step 3: Steam the Pudding
Transfer the batter to your greased pudding basin and smooth the surface with a spatula for even cooking. Cover the top tightly with a piece of parchment paper or foil, securing it well with kitchen twine or a rubber band to keep steam inside. Place the basin into your simmering water pot, cover the pot with a tight lid, and let the pudding steam for about 1 to 1.5 hours. Be sure to check the water occasionally, adding more hot water if needed. You’ll know it’s done when a toothpick inserted in the center comes out clean and the pudding feels firm yet moist.
Step 4: Serve the Pudding
Once steamed, carefully lift the pudding basin from the pot and let it rest for a few minutes to cool slightly. Then invert it onto a plate so your beautifully shaped pudding can shine. For that perfect finishing touch, whip the heavy cream with powdered sugar and a teaspoon of vanilla extract until soft peaks form. Serve each slice with a generous dollop of this luscious cream to complement the warm, spicy richness of the pudding.
How to Serve Steamed Carrot Pudding Recipe
Garnishes
While the classic whipped cream is a winning topping, you can also sprinkle toasted nuts such as walnuts or pecans over the pudding for crunch and a nutty contrast. A light dusting of cinnamon or a drizzle of honey can amp up the cozy vibe and make each serving feel extra special.
Side Dishes
This pudding shines on its own but pairs beautifully with a hot cup of chai tea or coffee for an afternoon treat. It also works wonderfully alongside fresh fruit salad or a tangy berry compote, which adds a pop of color and balances the sweetness with a bit of tartness.
Creative Ways to Present
For a festive twist, serve the Steamed Carrot Pudding Recipe in individual ramekins for personal servings that feel elegant and intimate. You can also drizzle caramel sauce over the top for an indulgent finish, or layer slices between thin pieces of toast as a unique dessert sandwich that will surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries! Store them in an airtight container in the refrigerator for up to 3 days. The pudding’s flavors actually deepen overnight, making the next serving just as enjoyable as the first.
Freezing
This pudding freezes well, making it a great make-ahead dessert. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. It will keep well for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating or serving chilled.
Reheating
To gently warm leftover pudding, microwave individual portions for 30 to 45 seconds or warm larger pieces in a low oven (about 300°F) wrapped loosely in foil to keep moisture locked in. Avoid overheating so the pudding stays soft and tender without drying out.
FAQs
Can I use a different kind of flour for this recipe?
All-purpose flour works best for the texture in this Steamed Carrot Pudding Recipe, but if you prefer a gluten-free option, a blend of gluten-free flours that measures like all-purpose can work. Just be mindful that it might slightly alter the texture.
What can I use instead of heavy cream for the topping?
If you want a lighter or dairy-free alternative, coconut cream can be whipped just like heavy cream and pairs beautifully with the spices in the pudding for a tropical twist.
Is steaming really necessary, or can I bake the pudding?
Steaming is key to achieving that famously moist and tender crumb in this pudding. Baking can dry it out or create a different texture, so steaming ensures the perfect result every time.
Can I add nuts or raisins to the batter?
Absolutely! Chopped nuts like walnuts or raisins fold in beautifully and add delightful texture and bursts of flavor without overpowering the delicate balance of this Steamed Carrot Pudding Recipe.
How long does it take to steam the pudding?
The steaming process typically takes between 1 to 1.5 hours. It requires a bit of patience, but the result is a pudding so moist and tender that the wait is completely worth it.
Final Thoughts
This Steamed Carrot Pudding Recipe is one of those special desserts that feels like a warm embrace on a plate. Its comforting spices, natural sweetness, and tender texture make it an absolute joy to both make and enjoy. Whether it’s a family gathering or a cozy night in, I wholeheartedly encourage you to give this pudding a try – it might just become your go-to dessert for years to come.
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Steamed Carrot Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 1 to 1.5 hours
- Total Time: 1 hour 15 minutes to 1 hour 45 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Steaming
- Cuisine: British
- Diet: Vegetarian
Description
This Steamed Carrot Pudding is a moist, warmly spiced dessert that combines grated carrots with aromatic spices and a tender crumb. Steamed rather than baked, it offers a delicate texture and is perfectly complemented by a lightly sweetened whipped cream sauce. Ideal for a comforting treat with a subtle citrus brightness from optional lemon juice.
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
- Prepare the Steaming Setup: Fill a large pot with a couple of inches of water, ensuring the water level won’t touch the pudding basin when placed inside. Bring the water to a gentle simmer. Grease a 1.5 to 2 quart pudding basin or heatproof bowl and set it aside.
- Mix the Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined. In another bowl, combine the grated carrots, brown sugar, egg, melted unsalted butter, milk, vanilla extract, and optional lemon juice. Stir the wet mixture into the dry ingredients and mix just until combined to form the pudding batter.
- Steam the Pudding: Pour the prepared batter into the greased pudding basin and smooth 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 carefully into the simmering water in the pot, making sure it sits above the water level. Cover the pot with a lid and steam the pudding for 1 to 1.5 hours, occasionally checking that the water stays at a gentle simmer. Test for doneness by inserting a toothpick in the center; it should come out clean when the pudding is fully cooked.
- Serve the Pudding: Remove the pudding basin from the pot carefully and allow it to cool for a few minutes. Unmold the pudding onto a serving plate. To make the optional sauce, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Serve the steamed carrot pudding with a dollop of this whipped cream for a luscious finish.
Notes
- Ensure the water level in the steaming pot doesn’t touch the pudding basin to avoid sogginess.
- Check the water occasionally during steaming to maintain the simmer and add more hot water if necessary.
- Covering the pudding tightly prevents water from dripping into the batter and keeps the texture smooth.
- The lemon juice adds brightness but can be omitted if preferred.
- This pudding can be served warm or at room temperature.
