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Hi Bold Bakers!
If you are a fan of carrot cake, then you have to try this lovely variation! This “carrot cake” is a steamed carrot cake, more like the traditional steamed puddings, popular in Ireland and England, than it is like a baked cake—or an American pudding.
This old-fashioned steamed carrot cake is perfect for a cold, damp spring day. The fresh, sweet carrots pair perfectly with the raisins, which become plump and juicy from the steaming and the light spice of cinnamon and nutmeg. It is the definition of warm, soft, and comforting.
If you’ve never steamed pudding before, be sure to check out my guide of How To Steam Pudding; I walk you through every step of the process to make sure that your steamed cake comes out like you were born and raised in Ireland!
What Is Steamed Carrot Cake?
This steamed carrot cake is a love letter to the steamed puddings I grew up with and my love for a delicious carrot cake.
Carrot cake either comes out delicious or… incredibly dry. But with this recipe, you are guaranteed to get a fantastic, moist cake. Unlike an oven, which uses dry heat, steaming cake gives you an incredibly moist and flavorful treat every time.
What You Need To Make Steamed Carrot Cake
- Measuring Cups and Spoons
- Large stockpot
- Steamer basket
- 1-litre pudding bowl or 1/2 sized bundt pan.
- Mixing bowls
- Parchment paper
- Aluminum foil
How You Make Steamed Carrot Cake
If it is your first time making a steamed pudding, do check out my How to Steam A Pudding guide, but here is how you make the perfect steamed carrot cake (and don’t forget to get the full recipe with measurements, on the page down below):
- Fill your stockpot with one or two inches (21/2-5cm) of water and set a steamer basket on top. Butter a 1-liter pudding bowl or a 1/2 sized bundt pan generously and set aside.
- Combine the brown sugar, molasses, and eggs in a large mixing bowl.
- In another bowl, combine the breadcrumbs, flour, cinnamon, baking soda, nutmeg, and salt. Then, add this mixture to your brown sugar mixture. Stir to combine.
- Fold in the grated butter, carrots, and raisins. Transfer the batter to your prepped pudding bowl or bundt pan.
- Place a circle of parchment paper right on top of the batter, then cover the bowl with foil.
- Place the bowl on the steamer basket, put the lid on the pot, and turn the stove on to medium-low. Keep a kettle with hot water nearby in case the water in the stockpot evaporates too much. Keep an eye on this and replenish the water when needed, usually every 25-30 minutes.
- Steam the pudding for about 1 1/2 hours or until it is firm to the touch. (Check out ‘How to Steam A Pudding’ for step-by-step instructions.)
- Remove the pudding from the pot and let it cool for 10 minutes before unmolding it onto a serving platter. Serve warm with a side of creme Anglaise!
Gemma’s Pro Chef Tips For Making Steamed Carrot Cake
- Be sure to check the water often when you are steaming. The water should be simmering but not at a rolling boil. Be sure you replenish the water before it evaporates.
- Raisins in desserts can be polarizing—if you’re not a fan, just leave them out!
- For a little added texture, add a 1/2 cup (2 1/2oz,71g) of chopped pecans or walnuts to the batter while adding the carrots.
- Try this pudding with a dollop of my homemade brandy butter!
- Serve with Creme Anglais. You can also serve this pudding with a scoop of store-bought or homemade vanilla ice cream.
- Check out my post on ‘How to Steam A Pudding’ for all the tips and tricks you need.
How Do I Store Steamed Carrot Cake?
The great thing about steamed puddings is that their flavor improves over time! You can store leftover steamed carrot cake in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months. Microwave the cake or steam it briefly to reheat.
Make More Cake & Puddings!
- South African Malva Pudding
- Steamed Marmalade Pudding
- Steamed Sticky Toffee Pudding
- Traditional English Toffee Pudding
- Decadent Steamed Chocolate Pudding
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Old Fashioned Steamed Carrot Cake Pudding Recipe
Ingredients
- ⅔ cup (4oz/115g) dark brown sugar
- ¼ cup (2½oz/71g) molasses
- 2 large eggs
- 1 cup (2½oz/71g) fresh breadcrumbs
- ½ cup (2½ oz/71g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅔ cup (5oz/142g) butter (frozen and grated)
- ½ cup (1 ¾oz/50g) grated carrots
- ½ cup (2½oz/71g) 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.
Hi, I have tried many of your recipes and all of them have turned finger licking good. Trying the steamed carrot cake pudding now. How about if I use muscovado sugar instead of brown sugar & molasses?
Hi Gemma, This recipe is very similar to the carrot pudding my mother has made for Christmas dessert since I was a little child. We eat it with a warm lemon sauce….so delicious! My mother is from Bearsden, Scotland.
Hello Gemma!
I got to try this recipe, looks amazing!
I was wondering if you gave my subtitles offer any thought?
Please feel free to use my email address if it’s more convenient for you,
as I didn’t receive any reply after several emails, I took the liberty to write here.
I am looking forward to hearing from you 🙂
Thank you very much Gemma.
Any substitute for molasses?