Steamed Carrot Pudding Recipe

Introduction

Did you know that steamed puddings date back to the 17th century and were a clever way to create a moist, rich dessert without an oven? This tradition brings us to today’s question: What makes a steamed carrot pudding such a uniquely comforting and flavorful dessert, especially during the cooler months? The answer lies in its perfect harmony of sweet, earthy carrots and warm, aromatic spices, all gently cooked to create a texture that’s impossibly moist and tender. This Steamed Carrot Pudding recipe is a direct descendant of those old-fashioned treats, offering a nostalgic escape with every bite. It’s a dessert that feels like a warm hug, featuring freshly grated carrots, dark brown sugar for a deep molasses note, and a blend of cinnamon, nutmeg, and cloves. Finished with a cloud-like whipped cream sauce, this pudding is the ultimate cozy dessert for family dinners, holiday gatherings, or any day that needs a touch of sweet, spiced comfort.

Ingredients List

Gather these simple, wholesome ingredients to create your pudding. For the best flavor, use fresh, organic carrots and high-quality spices.

• For the Pudding:
• 2 cups finely grated carrots (about 3-4 medium carrots) – Look for vibrant orange carrots; they should feel firm and snap when bent. The fine grating creates a tender, uniform texture that melts into the batter.
• 1 ½ cups all-purpose flour – The structural backbone. For a gluten-free version, substitute with a 1:1 gluten-free baking blend.
• 1 tsp baking soda – Our leavening agent, reacting with the moisture and acidity to give the pudding a gentle lift.
• ½ tsp salt – Enhances all the other flavors and balances the sweetness.
• 1 tsp ground cinnamon – Provides a warm, sweet, and woody aroma.
• ½ tsp ground nutmeg – Adds a slightly nutty, warm depth. For the brightest flavor, grate whole nutmeg fresh.
• ¼ tsp ground cloves – A potent, warming spice; use sparingly for a hint of peppery sweetness.
• ½ cup unsalted butter, softened – Creates richness and a tender crumb. For a dairy-free option, use refined coconut oil or a plant-based butter stick.
• ¾ cup packed dark brown sugar – The molasses content in dark brown sugar gives a deeper, almost caramel-like flavor compared to light brown sugar.
• 2 large eggs, room temperature – Binds the batter and adds moisture. For an egg-free version, use ½ cup of unsweetened applesauce.
• 1 tsp pure vanilla extract – The aromatic finishing touch that rounds out the spice profile.
• ½ cup whole milk – Adds necessary moisture for steaming. Buttermilk can be used for a slight tang, or any non-dairy milk for a vegan pudding.
• For the Whipped Cream Sauce:
• 1 cup heavy whipping cream, chilled – Must be very cold to whip properly. For a lighter option, use full-fat coconut cream (chilled).
• 2 tbsp powdered sugar – Dissolves easily and sweetens lightly without grittiness.
• ½ tsp vanilla extract – Complements the vanilla in the pudding.

Timing

While steaming is a slower cooking method, the active prep time for this recipe is surprisingly quick. Compared to many baked desserts that require precise oven temperatures and longer bake times, steaming ensures even, gentle cooking that locks in moisture, preventing the dreaded dry cake.

The 1 hour and 45-minute steam time is essential for developing the pudding’s signature dense-yet-moist texture. This is about 30 minutes longer than the average quick bread bake time, but the result is a far more succulent and flavorful dessert that’s worth the wait.

A beautifully steamed carrot pudding, moist and fragrant with spices, ready to be topped with a dollop of whipped cream.

Step-by-Step Instructions

Step 1: Prepare the Carrots and Dry Ingredients

Wash, peel, and finely grate your carrots using the small holes of a box grater or a food processor with a grating attachment. You want fluffy, almost pulp-like shreds that will blend seamlessly into the batter. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. I always take a moment to inhale the scent of the mixed spices—it’s the promise of the cozy flavor to come. Set both bowls aside.

Step 2: Combine Wet Ingredients

In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream the softened butter and dark brown sugar together on medium speed for 2-3 minutes. The mixture should become pale, fluffy, and well-combined. This step is crucial for incorporating air, which helps lighten the dense pudding. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition until fully incorporated. Then, mix in the vanilla extract.

Step 3: Mix the Batter

With the mixer on low speed, begin adding the dry flour mixture to the wet ingredients in three parts, alternating with the milk in two parts. Start and end with the dry ingredients. Mix just until the flour disappears and a thick, cohesive batter forms. Overmixing can lead to a tough pudding. Finally, use a sturdy spatula to fold in the finely grated carrots until they are evenly distributed throughout the batter. The batter will be very thick and spoonable.

Step 4: Steam the Pudding

Generously grease a 1.5-quart pudding basin, heatproof bowl, or Bundt pan. Spoon the batter into the prepared vessel and smooth the top. Cover the top tightly with a double layer of greased aluminum foil, securing it with kitchen string if your bowl has a lip. Place a trivet, steamer basket, or a few mason jar rings at the bottom of a large pot that has a tight-fitting lid. Place the covered pudding bowl on the trivet. Pour enough boiling water into the pot to come halfway up the sides of the bowl. Cover the pot with its lid. Maintain a steady, gentle simmer over medium-low heat for 1 hour and 45 minutes. Check the water level every 45 minutes, adding more boiling water as needed to prevent the pot from going dry.

Step 5: Make the Whipped Cream Sauce

About 10 minutes before the pudding is done, prepare the sauce. In a chilled metal or glass bowl, combine the cold heavy cream, powdered sugar, and vanilla. Using a hand mixer or whisk, whip on medium-high speed until soft peaks form—the cream should hold its shape when the beaters are lifted but still look soft and billowy. Be careful not to over-whip into butter. Cover and refrigerate until serving.

Step 6: Serve and Enjoy

Carefully remove the pudding bowl from the pot using oven mitts. Let it cool on a wire rack for 15 minutes. Then, run a thin knife around the edges, place a serving plate on top, and invert to unmold. The pudding should release easily, revealing its beautiful shape. Slice it while still warm and serve each portion with a generous spoonful of the freshly whipped cream sauce. The contrast of the warm, spiced pudding and the cool, creamy sauce is divine.

Nutritional Information

The following nutritional estimates are for one serving (1/8th of the pudding) without the whipped cream sauce. Values are approximate.

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 14g (Saturated Fat: 8g)
• Fiber: 2g
• Sugar: 24g (Includes natural sugars from carrots and added sugar)
• Sodium: 320mg

Adding 2 tablespoons of the whipped cream sauce adds approximately 50 calories, 5g of fat, and 3g of carbohydrates per serving.

Healthier Alternatives

You can easily adapt this recipe for various dietary needs without sacrificing the comforting essence of the dessert.

• Reduce Sugar: Swap the dark brown sugar for ½ cup of pure maple syrup or coconut sugar. Reduce the milk by 2 tablespoons to account for the extra liquid from maple syrup.
• Whole Grain Boost: Substitute half of the all-purpose flour with whole wheat pastry flour or white whole wheat flour for added fiber and a nuttier flavor.
• Dairy-Free/Vegan: Use plant-based butter, unsweetened almond or oat milk, and the applesauce egg substitute mentioned earlier. For the sauce, whip chilled full-fat coconut cream.
• Lower Fat: Replace half of the butter with an equal amount of unsweetened applesauce or plain Greek yogurt. The texture will be slightly denser but still delicious.

Serving Suggestions

While the whipped cream sauce is classic, don’t be afraid to get creative with your toppings and pairings.

• Classic: A simple dusting of powdered sugar or a drizzle of warm caramel sauce.
• Festive: Serve with a scoop of vanilla bean ice cream and a sprinkle of toasted pecans or walnuts for crunch.
• Adult Twist: For a special occasion, spike the whipped cream with a teaspoon of bourbon or dark rum.
• Breakfast-Worthy: Enjoy a slice at room temperature with a smear of cream cheese or Greek yogurt for a decadent brunch item.

Common Mistakes

Avoid these pitfalls to ensure pudding perfection every time.

• Coarsely Grated Carrots: Large shreds won’t soften properly during steaming, leading to a stringy, uneven texture. Always grate finely.
• Overmixing the Batter: This develops gluten, resulting in a tough,