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Carrot Pudding

Carrot Pudding

Joyce Rehagen

This is a wonderful spice filled dessert that resembles plum pudding but is low in fat (unless you use the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!

Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 93.8g
  • 30%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
  2. Steam the cake for 2 hours. Serve warm.
  3. Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.
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Reviews

Jen W
104
12/4/2008

I showed this recipe to my Grandma and she has a couple of comments: She adds 1/2 cup softened butter to the mix to help things stick together and she said that you should mix the potatoes and soda together and then add them after mixing the rest of the ingredients--doing this can improve the texture of the puddings. When I made this I doubled everything except the cloves. I also put this in canning jars to steam so it will keep until Christmas. One recipe fits into two pint jars filled 3/4 full.

SHARON PARTON
49
12/18/2003

This has been my family's traditional Christmas dessert for over 50 years. It is something everyone looks forward to all year long! No one is ever "too" full to pass up dessert when it is carrot pudding. I use glass jars (canning either pint or quart and fill half way before closing and steaming).

PAMSTER2
25
11/12/2003

there is a similar cake made in the middle west that basically has the same ingredients and a rum sauce which adds a real kick to it. the pudding can be made in a coffee tin or a pudding mold. either way it is worth the trouble to make.