Steamed Carrot Pudding
A moist, flavorful steamed carrot pudding infused with warm spices, nuts, and raisins, perfect for festive occasions or a comforting dessert for all ages.
Ingredients
- 1 1/2 cups sifted all-purpose flour ⓘ
- 1 1/2 cups sugar ⓘ
- 3/4 teaspoon salt ⓘ
- 1 1/2 teaspoons cloves ⓘ
- 1 1/2 teaspoons cinnamon ⓘ
- 1 1/2 teaspoons nutmeg ⓘ
- 3 tablespoons butter or margarine, melted ⓘ
- 3 eggs, well beaten ⓘ
- 1 1/2 cups grated raw carrots ⓘ
- 1 1/2 cups grated raw potatoes ⓘ
- 1 1/2 cups coarsely chopped walnuts ⓘ
- 1 1/2 cups seeded raisins ⓘ
Instructions
- Thoroughly oil a 1 1/2-quart mold.
- Sift flour with soda, sugar, salt, and spices.
- Gradually stir melted butter into eggs in a large bowl.
- Then stir in the flour mixture and remaining ingredients; mix well.
- Turn the mixture into the prepared mold.
- Steam the pudding for about 60 minutes or until cooked through.
Tips & Substitutions
For a richer flavor, consider substituting half of the all-purpose flour with whole wheat flour or almond flour. If you don't have walnuts, pecans or almonds make excellent alternatives. Adjust the spices to your preference; for a milder taste, reduce the cloves and nutmeg. Ensure the pudding is well-oiled to prevent sticking. Steaming time may vary based on your mold and heat source, so check for doneness with a skewer.
Serving Suggestions
Serve the steamed carrot pudding warm, drizzled with a light syrup or a dollop of whipped cream for added indulgence. It pairs beautifully with a fresh fruit salad or a scoop of vanilla ice cream. Consider serving alongside a light dish, such as California Waldorf Salad, to balance the richness. For an extra touch, sprinkle with powdered sugar or chopped nuts before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to a week. To reheat, steam the pudding again for about 20 minutes or until warmed through. Alternatively, you can slice and warm individual servings in the microwave for about 30 seconds. This pudding also freezes well; wrap it tightly in plastic wrap and foil, then store in the freezer for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Steamed Carrot Pudding contains roughly 1193 calories, with 15g protein, 104g carbohydrates, and 85g fat. It is an excellent source of vitamin A (71% of the Daily Value), dietary fiber (53% of the Daily Value), and potassium (41% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 952mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use cooked carrots instead of raw in this recipe?
While raw carrots provide the best texture and moisture, you can use cooked carrots if necessary. Just ensure they are well-drained and mashed to avoid excess moisture in the pudding. This may slightly change the texture but will still yield a delicious result.
How do I know when the pudding is done steaming?
The pudding is done when a toothpick inserted in the center comes out clean. It should have a firm but moist texture. If the toothpick has batter on it, continue steaming for an additional 5-10 minutes and check again. Remember, steaming times can vary based on your equipment.
Can I make this pudding ahead of time?
Yes, you can prepare the pudding a day in advance. Once steamed, allow it to cool completely, then store it in the refrigerator. Just reheat as needed. This makes it great for gatherings, as you can focus on other dishes while saving time on preparation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).