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4.67 from 3 votes
Steamed Carrot Cake Pudding being drizzled with creme anglaise.
Old Fashioned Steamed Carrot Cake Pudding Recipe
Prep Time
20 mins
Cook Time
1 hr 30 mins
 

If you love moist carrot cake, you should make my Steamed Carrot Pudding recipe — because it's steamed, the amount of moisture it retains is perfection, and the carrot cake flavor is out of this world.

Course: Dessert
Cuisine: English, Irish
Servings: 8 people
Author: Gemma Stafford
Ingredients
  • 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
  • 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
  1. 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.

  2. In a large mixing bowl, combine the brown sugar, molasses, and eggs.

  3. 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.
  4. Fold in the grated butter, carrots, and raisins, and then transfer the batter to your prepared pudding bowl.

  5. Place a circle of parchment paper directly on top of the batter, and then cover the bowl with foil.

  6. 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.

  7. 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)

  8. 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.

  9. 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.