For a richer flavor, consider using brown butter in the lemon sauce. If you don't have a pudding mold, a coffee can works perfectly. Just ensure it's thoroughly cleaned and greased. Feel free to substitute the walnuts with pecans or almonds, or omit them altogether for a nut-free version. The pudding can be made a day in advance. Store it in the refrigerator and reheat before serving. Serve with whipped cream or a dollop of crème fraîche for an extra touch of indulgence.
Old-Fashioned Carrot Pudding
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PREP TIME20 mins
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COOK TIME4 hrs
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TOTAL TIME4 hrs 20 mins
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SERVING12 People
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VIEWS63
Embrace the warmth of the holidays with this timeless Carrot Pudding, a moist and fragrant dessert perfect for gifting or sharing. Passed down through generations, this recipe promises a comforting taste of tradition.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate55 g
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Cholesterol3 mg
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Fiber2 g
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Protein4 g
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Saturated Fat4 g
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Sodium269 mg
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Sugar38 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat: Generously grease a pudding mold or coffee can. (5 minutes)
02
StepCombine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside. (5 minutes)
03
StepCream Sugar and Shortening: In a separate large bowl, beat sugar and shortening together with an electric mixer until light and fluffy. (3 minutes)
04
StepCombine Wet and Dry: Gradually add the dry ingredients to the creamed mixture, mixing until just combined. The mixture will be dry. (5 minutes)
05
StepIncorporate Add-ins: Stir in the grated carrots, raisins, and chopped walnuts until evenly distributed. (3 minutes)
06
StepPrepare for Steaming: Pour the batter into the prepared pudding mold or coffee can. Cover the top tightly with aluminum foil. (2 minutes)
07
StepSteam the Pudding: Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Ensure the water level remains consistent during steaming. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat, checking occasionally to ensure the water doesn't evaporate. (4 hours)
08
StepCool and Unmold: Carefully remove the pudding mold from the kettle and let it cool slightly before inverting it onto a serving plate. (15 minutes)
09
StepPrepare the Lemon Sauce: In a saucepan, whisk together 3/4 cup of sugar, cornstarch, and a pinch of salt. Stir in the hot water, butter, lemon juice, and vanilla extract. (2 minutes)
10
StepCook the Sauce: Cook the lemon sauce over medium heat, stirring constantly, until it thickens and becomes translucent. (5 minutes)
11
StepServe: Slice the warm carrot pudding and generously drizzle with the warm lemon sauce. Enjoy! (2 minutes)
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Gwendolyn Hodkiewicz
Jun 4, 2025The lemon sauce is the perfect complement to the rich pudding.
Andy Reinger
May 30, 2025I added a little ginger to the spice mix, and it was delicious!
Kristy Kovacek
May 14, 2025I've been making this pudding for years, and it's always a hit.
Callie Kovacek
Mar 6, 2025The pudding is incredibly moist and flavorful.
Garnet Ritchie
Feb 19, 2025This recipe is amazing! My family requests it every Christmas.
Otilia Koch
Jan 18, 2025A truly comforting and nostalgic dessert.
Joanny Batz
Nov 21, 2024So easy to follow, even for a beginner baker like me!