Old Fashioned Steamed Carrot Cake Pudding
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. In just 20 minutes of prep and a relaxing 90 minutes of steaming, this treat transforms into a nostalgic masterpiece.
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.
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