The Sweet & Fluffy Steamed Carrot Puddings Recipe You’ll Love

Crafting steamed carrot puddings brings a delightful twist to traditional dessert making.

Soft, moist textures emerge from simple ingredients blended with care.

Warm spices dance through each tender bite, creating a comforting experience.

Home cooks appreciate how these puddings offer a unique approach to sweet treats.

Light and delicate, the dessert feels like a gentle embrace of flavor.

Seasonal carrots transform into something magical when steamed with precision.

Steamed Carrot Puddings Soft and Sweet

• Unpack Flavor Complexity: Dive into a delightful blend of sweet carrots, warm spices, and rich nutty notes that transform a simple dessert into a culinary adventure.
• Master Steaming Technique: Learn an alternative cooking method that preserves moisture, creates tender texture, and infuses deep, concentrated flavors without drying out the pudding.
• Customize with Creativity: Swap ingredients like adding different nuts, exploring alternative sweeteners, or introducing unexpected spice combinations to make this recipe uniquely yours.
• Comfort Food Champion: Celebrate a classic dessert that bridges generations, offering nostalgic warmth and a perfect balance of sweet and spiced elements for family gatherings or cozy moments.

Ingredients for Steamed Carrot Puddings

• Carrots: Fresh carrots add natural sweetness and moisture to the pudding.
• Potatoes: Grated potatoes contribute to the pudding's unique texture and richness.
• Brown Sugar: Provides deep caramel-like sweetness and helps bind the ingredients.
• Eggs: Serve as a crucial binding agent for the pudding's structure.
• Flour: The primary dry ingredient that gives the pudding its cake-like consistency.

• Cinnamon, Nutmeg, Allspice: These warm spices create a cozy, aromatic flavor profile.
• Salt: Enhances and balances the overall taste of the pudding.
• Baking Soda: Helps the pudding rise and become light and fluffy.

• Butter: Adds richness and helps create a smooth, moist texture.
• Raisins, Nuts: Provide extra texture and bursts of flavor throughout the pudding.

• Heavy Cream, Vanilla Extract: Create a rich, smooth, and fragrant sauce for serving.

How to Steam Carrot Puddings

Step 1: Craft the Steaming Station

Set up your steaming equipment by greasing a pudding mold with butter. Find a large pot and pour in water about two inches deep.

Place a trivet or steamer rack inside the pot. Begin heating the water to a gentle simmer while you prepare the pudding mixture.

Step 2: Blend Wet Ingredients

• Grated carrots
• Grated potatoes
• Brown sugar
• Melted butter
• Egg

In a spacious mixing bowl, thoroughly combine these ingredients until they create a smooth, unified mixture.

Step 3: Mix Dry Ingredients

• Flour
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Allspice

Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just blended.

Carefully fold in raisins and chopped nuts.

Step 4: Steam the Pudding

Transfer the batter into the prepared pudding mold.

Cover completely with foil or a tight-fitting lid. Carefully place the mold into the simmering pot.

Cover and steam over low heat for two hours. Periodically check the water level to ensure it doesn’t run dry.

The pudding is perfectly cooked when a toothpick comes out clean.

Step 5: Create Decadent Sauce

In a saucepan over medium heat, melt butter and stir in brown sugar.

Pour in heavy cream and simmer, stirring constantly for 2-3 minutes until the sauce thickens slightly. Remove from heat and swirl in vanilla extract.

Step 6: Serve and Indulge

Allow the pudding to rest for 5-10 minutes. Carefully invert onto a serving plate.

Drizzle with warm sauce or accompany with a dollop of whipped cream or scoop of vanilla ice cream.

Tips for Perfectly Steamed Carrot Puddings

• Grate carrots and potatoes finely to ensure even moisture distribution and a smooth, tender pudding texture.
• Adjust spice levels to personal taste, but don't skip nutmeg and cinnamon for that classic warm, comforting flavor profile.
• Maintain consistent water level during steaming by adding hot water periodically to prevent burning or uneven cooking.
• Soak raisins in warm water or rum before adding to prevent them from absorbing moisture from the batter and becoming dry.
• Prepare sauce just before serving to maintain its rich, glossy consistency and serve warm for maximum flavor impact.

Flavor Variations on Carrot Puddings

• Gluten-Free Carrot Cloud: Replace wheat flour with almond or coconut flour for a lighter, wheat-free version that caters to gluten-sensitive individuals.
• Spiced Tropical Fusion: Add shredded coconut, diced pineapple, and swap allspice with ginger for a Caribbean-inspired interpretation.
• Autumn Harvest Blend: Mix in pureed pumpkin, use maple syrup instead of brown sugar, and sprinkle extra cinnamon for a seasonal warmth.
• Protein-Packed Performance: Incorporate protein powder, use Greek yogurt instead of butter, and add chopped almonds for a nutrient-dense adaptation perfect for fitness enthusiasts.

Pairing Ideas for Carrot Puddings

• Pair with Rich Rum Sauce: Complement the pudding's warm spices with a decadent rum-infused caramel sauce that amplifies the dessert's sweet, comforting flavors.
• Match with Vanilla Bean Ice Cream: Create a luxurious contrast by serving the steamed pudding alongside creamy, cold vanilla bean ice cream that balances the warm, dense texture.
• Enhance with Spiced Chai Tea: Brew a robust, aromatic chai tea that echoes the pudding's cinnamon and nutmeg notes, providing a cozy, warming beverage experience.
• Select Cream Sherry Pairing: Pour a glass of smooth, slightly sweet cream sherry that harmonizes with the pudding's rich, nutty undertones and enhances its complex spice profile.

Storage Tips for Carrot Puddings

• Store cooled puddings in an airtight container in the refrigerator for up to 4 days. Wrap tightly with plastic wrap to prevent moisture loss and absorbing other food odors.
• Place individual portions in freezer-safe containers or wrap securely in plastic wrap and aluminum foil. Freeze for up to 2 months. Label with the date to track freshness.
• Thaw frozen pudding in the refrigerator overnight. Place a single serving on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm. Drizzle with fresh sauce to restore moisture.

FAQs

• Are carrots and potatoes really good in a pudding?

Yes! They add natural sweetness, moisture, and a wonderful texture. Grated carrots and potatoes create a tender, soft pudding with subtle earthy flavors that complement the warm spices like cinnamon and nutmeg.

• Can I make this pudding without raisins or nuts?

Absolutely! These ingredients are optional. If you don’t like raisins or have nut allergies, simply omit them. The pudding will still be delicious and maintain its rich, moist texture.

• How difficult is this recipe for beginners?

This recipe is quite beginner-friendly. The steps are straightforward, and you mainly need basic mixing and steaming skills. Just follow the instructions carefully, and you’ll create a delightful dessert with minimal cooking experience.

Steamed Carrot Puddings Recipe

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4.9 from 18 reviews

• Total Time: 2 hours 30 minutes
• Yield: 6 1x

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Description

Delightful steamed carrot puddings bring Middle Eastern warmth to dessert tables with their spiced, moist texture. Sweet aromatic notes and rich cultural heritage combine, offering you a delectable journey through traditional culinary craftsmanship.

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Ingredients

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Main Ingredients:

• 1 cup grated carrots
• 1 cup grated potatoes
• 1 large egg
• 1 1/2 cups all-purpose flour
• 3/4 cup brown sugar
• 1/2 cup unsalted butter, melted

Dry Spices and Seasonings:

• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice

Add-Ins:

• 1 cup raisins or currants
• 1/2 cup chopped walnuts or pecans (optional)

For the Sauce:

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract

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Instructions

1. Prepare the steaming environment by generously coating a pudding mold with butter, ensuring complete coverage to prevent sticking.
2. Set up a large pot with water and a trivet, heating to a gentle simmer while creating the pudding mixture.
3. Grate carrots and potatoes into a spacious mixing bowl, combining them with brown sugar, melted butter, and egg until thoroughly integrated.
4. Separately whisk together dry ingredients – flour, baking soda, salt, and warming spices like cinnamon, nutmeg, and allspice.
5. Gradually incorporate dry ingredients into the vegetable mixture, stirring gently to maintain a light texture.
6. Delicately fold raisins and chopped nuts into the batter, distributing evenly throughout.
7. Transfer the mixture into the prepared pudding mold, smoothing the surface for even cooking.
8. Securely seal the mold with foil or a tight-fitting lid to prevent moisture intrusion.
9. Carefully place the mold into the simmering pot, maintaining low heat for approximately 2 hours.
10. Verify doneness by inserting a toothpick into the center – it should emerge clean and dry.
11. For the optional sauce, melt butter in a saucepan, incorporating brown sugar and cream.
12. Simmer the sauce for 2-3 minutes until slightly thickened, then remove from heat and stir in vanilla.
13. Allow the pudding to rest for 5-10 minutes before inverting onto a serving plate.
14. Drizzle with warm sauce or accompany with whipped cream or vanilla ice cream.

Notes

• Customize the carrot pudding by swapping raisins with dried cranberries or chopped apricots for a unique flavor twist.
• Reduce sugar content by using alternative sweeteners like honey or maple syrup, making the dessert more diabetes-friendly.
• Ensure even steaming by rotating the pudding mold halfway through cooking to guarantee uniform heat distribution.
• Transform this dessert into a gluten-free option by substituting regular flour with almond or coconut flour for those with wheat sensitivities.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Desserts
• Method: Steaming
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 332 kcal
• Sugar: 27 g
• Sodium: 188 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Carbohydrates: 41 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 56 mg