There’s something irresistibly comforting about Old Fashioned Steamed Carrot Cake Pudding, a dessert that blends moist, spiced carrot cake with a luscious, silky pudding layer. The soft, melt-in-your-mouth texture is beautifully balanced by the warm, aromatic flavors of cinnamon and nutmeg. In just 20 minutes of prep and a relaxing 90 minutes of steaming, this treat transforms into a nostalgic masterpiece.
Its velvety consistency and natural sweetness make it a perfect finale to any meal or a cozy afternoon snack. The rich, earthy carrots shine through, while the pudding adds a decadent creaminess. This dessert isn’t just a recipe—it’s a heartwarming experience that’s sure to become a family favorite.
Ingredients for Old Fashioned Steamed Carrot Cake Pudding
- ⅔ cup (4oz/115g) dark brown sugar (packed for accurate measurement)
- ¼ cup (2½oz/71g) molasses (unsulphured for best flavor)
- 2 large eggs (room temperature for easier mixing)
- 1 cup (2½oz/71g) fresh breadcrumbs (use day-old bread for best texture)
- ½ cup (2½ oz/71g) all-purpose flour (sifted for a lighter pudding)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅔ cup (5oz/142g) butter (frozen and grated for easy incorporation)
- ½ cup (1 ¾oz/50g) grated carrots (finely grated for even distribution)
- ½ cup (2½oz/71g) raisins (optional: soak in warm water for 10 minutes to plump)
- 1 recipe Crème Anglaise (for serving, homemade or store-bought)
Step-by-Step Instructions
- Prepare the steamer: Fill a large stockpot with 1-2 inches (2½-5cm) of water and place a steamer basket on top. Generously butter a 1-liter pudding bowl or ½-sized bundt pan and set aside.
- Mix wet ingredients: In a large mixing bowl, combine the dark brown sugar, molasses, and eggs. Whisk until smooth and well incorporated.
- Combine dry ingredients: In a separate bowl, mix the breadcrumbs, flour, cinnamon, baking soda, nutmeg, and salt. Add this mixture to the wet ingredients and stir until just combined.
- Fold in remaining ingredients: Gently fold in the grated butter, carrots, and raisins until evenly distributed.
- Transfer to the bowl: Spoon the batter into the prepared pudding bowl. Place a circle of parchment paper directly on top of the batter, then cover the bowl tightly with foil.
- Steam the pudding: Set the bowl on the steamer basket, cover the pot with a lid, and turn the stove to medium-low. Steam for about 1½ hours or until the pudding is firm to the touch. Check and replenish the steaming water with hot water from a kettle every 25-30 minutes.
- Cool and unmold: Carefully remove the pudding from the pot and let it cool for 10 minutes. Run a knife around the edges, then invert onto a serving platter.
- Serve: Slice and serve warm with a side of Crème Anglaise.
- Store leftovers: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Reheat briefly in the microwave or by steaming.
Perfect Pairings: Sauce and Topping Ideas
While Crème Anglaise is a classic accompaniment, you can elevate your carrot cake pudding with other options. Try a dollop of whipped cream or a drizzle of warm caramel sauce for extra indulgence. For a tangy twist, serve with a side of lemon curd or Greek yogurt.
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap raisins for dried cranberries or chopped dates for a different sweetness. Add a handful of chopped walnuts or pecans for a crunchy texture. For a spicier kick, increase the cinnamon or add a pinch of ground ginger.
Steam Like a Pro: Equipment Guidance
If you don’t have a steamer basket, a heatproof colander or trivet can work in a pinch. Ensure your pudding bowl fits comfortably in the pot with enough space for steam to circulate. A lid is essential to trap the steam, but if yours doesn’t fit perfectly, use foil to seal the pot tightly.
Leftovers Made Easy: Storage and Reheating
Store your pudding in an airtight container at room temperature for up to three days or freeze for up to two months. To reheat, microwave in 30-second intervals or steam briefly until warm. For best results, cover with a damp paper towel to retain moisture.
Quick Tips for Success
Grate your butter while it’s frozen for easier incorporation into the batter. Keep a kettle of hot water nearby to replenish the steaming liquid without interrupting the cooking process. If the pudding sticks when unmolding, run a knife around the edges and gently tap the bowl to release it.
Old Fashioned Steamed Carrot Cake Pudding
Ingredients
- ⅔ cup dark brown sugar
- ¼ cup molasses
- 2 large eggs
- 1 cup fresh breadcrumbs
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅔ cup butter frozen and grated
- ½ cup grated carrots
- ½ cup raisins
- 1 recipe Crème Anglaise for serving
Instructions
- Fill a large stockpot with one or two inches (2½-5cm) of water and set a steamer basket on top. Generously butter a 1-liter pudding bowl or ½ sized bundt pan. Set aside.
- In a large mixing bowl, combine the brown sugar, molasses, and eggs.
- In a separate bowl, combine the breadcrumbs, flour, cinnamon, baking soda, nutmeg and salt, and then add this mixture to your brown sugar mixture and stir to combine.
- Fold in the grated butter, carrots, and raisins, and then transfer the batter to your prepared pudding bowl.
- Place a circle of parchment paper directly on top of the batter, and then cover the bowl with foil. Set the bowl on the steamer basket, put a lid on the pot and turn the stove on to medium-low. Keep a kettle with hot water nearby.
- Steam the pudding for about 1½ hours or until firm to the touch. Check and replenish the steaming water with the hot water from the kettle every 25-30 minutes. (Check out ‘How to Steam A Pudding’ for step by step instructions)
- Carefully remove the pudding from the pot and let cool for 10 minutes before unmolding onto a serving platter. Serve warm with a side of creme Anglaise.
- Store leftover pudding in an airtight container at room temperature for up to three days or freeze for up to two months. Microwave or steam briefly to reheat.
