Carrot Pudding

Rating: 4.7 stars
27 Ratings
  • 5 star values: 20
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a wonderful spice filled dessert that resembles plum pudding but is low in fat (unless you use the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!

By Joyce Rehagen

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Recipe Summary

Servings:
7
Yield:
6 to 8 servings
Nutrition Info
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.

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  • Steam the cake for 2 hours. Serve warm.

  • Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Nutrition Facts

Per Serving:
552 calories; protein 3.6g; carbohydrates 93.8g; fat 19.9g; cholesterol 58.2mg; sodium 295.5mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Jen W
Rating: 5 stars
12/04/2008
I showed this recipe to my Grandma and she has a couple of comments: She adds 1/2 cup softened butter to the mix to help things stick together and she said that you should mix the potatoes and soda together and then add them after mixing the rest of the ingredients--doing this can improve the texture of the puddings. When I made this I doubled everything except the cloves. I also put this in canning jars to steam so it will keep until Christmas. One recipe fits into two pint jars filled 3/4 full. Read More
Helpful
(122)

Most helpful critical review

aideen
Rating: 3 stars
01/04/2013
2 of 4 of us loved this the others rated it a 1 hence the 3 rating. Personally i thought it was great without the sauce which i didn't make. A warning: I too used pint jars which I filled 2/3 full and they overflowed. Would recommend filling them less. Read More
Helpful
(2)
27 Ratings
  • 5 star values: 20
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jen W
Rating: 5 stars
12/04/2008
I showed this recipe to my Grandma and she has a couple of comments: She adds 1/2 cup softened butter to the mix to help things stick together and she said that you should mix the potatoes and soda together and then add them after mixing the rest of the ingredients--doing this can improve the texture of the puddings. When I made this I doubled everything except the cloves. I also put this in canning jars to steam so it will keep until Christmas. One recipe fits into two pint jars filled 3/4 full. Read More
Helpful
(122)
SHARON PARTON
Rating: 5 stars
12/18/2003
This has been my family's traditional Christmas dessert for over 50 years. It is something everyone looks forward to all year long! No one is ever "too" full to pass up dessert when it is carrot pudding. I use glass jars (canning either pint or quart and fill half way before closing and steaming). Read More
Helpful
(57)
PAMSTER2
Rating: 4 stars
11/12/2003
there is a similar cake made in the middle west that basically has the same ingredients and a rum sauce which adds a real kick to it. the pudding can be made in a coffee tin or a pudding mold. either way it is worth the trouble to make. Read More
Helpful
(29)
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craftmomma
Rating: 5 stars
11/09/2011
This is the exact same recipe that my grandmother made every year for thanksgiving. It came to America with her English grandmother. Thanks for the canning jars idea! My mom used to steam it in empty shortening cans, but shortening doesn't come in tin cans anymore and I'm not a coffee drinker! I was at a loss as to what to steam it in since I don't have a steamed pudding mold. I haven't had this in a long, long time. I'll have to make it this year. This is also very good with a lemon sauce or hot with ice cream and caramel sauce on top. Read More
Helpful
(17)
Kathryn
Rating: 5 stars
12/16/2007
My father and his twin had this every year for the December birthdays. Dad has been gone 20 years, Mom's been gone 2, but I continue to make this pudding, and the family devours it. I make a thickened Vanilla Sauce, the same as the recipe above but flour added for thickening. My widowed aunt uses a pressure cooker and cornstarch as the thickener. Rich and yummy, and real spicy. Read More
Helpful
(12)
brianna_egglestone
Rating: 5 stars
12/27/2007
This is my first time making and eating it, absolutely amazing, it is one of my favorite foods now, go Canada! Read More
Helpful
(12)
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maddiek
Rating: 5 stars
01/26/2010
Delicious. I made it in 3 pint canning jars in my canning kettle. Hubby loved it. The sauce was delish too and I'll make it to keep in the frig for other desserts as well. Read More
Helpful
(9)
marjorie
Rating: 5 stars
09/29/2006
excellent holiday dessert Read More
Helpful
(7)
Karlalvs2cook
Rating: 5 stars
11/17/2010
This tasted exactly how I remembered it from my childhood! This is now a favorite of my children husband and anyone else who tastes it. Thanks for the recipe! Read More
Helpful
(7)
aideen
Rating: 3 stars
01/04/2013
2 of 4 of us loved this the others rated it a 1 hence the 3 rating. Personally i thought it was great without the sauce which i didn't make. A warning: I too used pint jars which I filled 2/3 full and they overflowed. Would recommend filling them less. Read More
Helpful
(2)
More Reviews
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