Description
This traditional steamed carrot pudding is a moist, spiced dessert combining shredded carrots, potatoes, raisins, dates, and nuts, steamed to perfection and served with a rich vanilla sauce. It’s a comforting treat perfect for cozy gatherings and celebrations.
Ingredients
Scale
Pudding Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup shredded peeled carrots
- 1 cup shredded uncooked peeled potatoes
- 1 cup raisins
- 1 cup chopped dates
- 1 cup nuts (such as walnuts or pecans), chopped
Vanilla Sauce Ingredients
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups cold water
- 1/4 cup butter, cubed
- 2–1/2 teaspoons vanilla extract
- Dash ground nutmeg
Instructions
- Prepare the batter: In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy, which should take about five to seven minutes. Then, beat in the eggs and vanilla extract until well combined.
- Combine dry ingredients and mix: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add this dry mixture to the creamed butter mixture, stirring gently to combine.
- Add shredded vegetables and dried fruits: Stir in the shredded peeled carrots and potatoes along with the raisins, chopped dates, and nuts. Mix until just combined to form the pudding batter.
- Steam the pudding: Grease a 6-cup pudding mold or metal gelatin mold well. Pour the batter into the prepared mold and cover tightly with foil. Place the mold on a rack inside a large stockpot. Add boiling water to reach about 1 inch depth in the pot. Cover the pot and let it steam gently over boiling water for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Check and replace the water as necessary during steaming. Once done, let the pudding stand for five minutes before unmolding onto a serving plate.
- Make the vanilla sauce: Meanwhile, in a small saucepan, combine the sugar, cornstarch, and salt. Gradually stir in cold water until smooth. Cook over medium heat, bringing the mixture to a boil, stirring continuously for 1 to 2 minutes until the sauce thickens. Remove from heat, then stir in the cubed butter, vanilla extract, and a dash of ground nutmeg until well incorporated.
- Serve: Serve the warm steamed carrot pudding with a generous drizzle of the prepared vanilla sauce for a delightful finish.
Notes
- Ensure the shredded carrots and potatoes are well drained if they release excess moisture to maintain the right pudding texture.
- Use a tightly fitting lid or foil to prevent water from dripping into the pudding during steaming.
- For nuts, walnuts or pecans work best for added crunch and flavor.
- Steaming time may vary slightly depending on your stove and pot size; use a toothpick test to check doneness.
- Leftover pudding can be refrigerated and gently reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Traditional American
