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  • Writer's pictureDairy Keen

Steamed Carrot Pudding

My Grandmother, Leora Franson, made this traditional Carrot Pudding every Thanksgiving and Christmas. I always found it amazing that the carrot mixture turned into a cake while sitting in boiling water.

It is great to throw together and put on to simmer just as you are sitting down to enjoy you turkey. Three hours later you are hungry again and it is time to enjoy this old fashioned dessert. Oh the Memories!

Today we have food pr

ocessors to speed up the grating of the carrots, apples and potatoes. I tried the packaged shredded carrots, but they are just too dry.

Besides, I am grating apples and potatoes so the carrots are just easy to throw into the food processor too.

Steamed Carrot Pudding

½ teaspoon allspice 1 teaspoon cinnamon ½ teaspoon nutmeg 1 teaspoon baking soda 1 teaspoon Salt 1 1/3 Cup Brown Sugar, firmly packed 1 ½ cups all purpose flour 1 Cup Grated Carrots (no need to peel), about 3 carrots 1 Apple, Gala or Jonathan (no need to peel), grated 1 med. Potato, peeled and grated (about 1 cup) ¾ Cup butter softened 1 Cup Chopped Nuts, Walnuts or Pecans 3/4 Cup Raisins, optional

In a large bowl, combine all dry ingredients. Then add other ingredients, stir to combine. Grease a Bundt pan or a metal bowl that will hold 8 cups, and then sprinkle sugar onto the grease. Put the pudding mix into the Bundt pan then cover with foil. Place a rack into the bottom of a large the pan that will hold the Bundt pan and still be able to put the lid on.

Fill larger pan with about 4 inches of water. Bring to a boil, then lower heat to simmer.

Put lid on the larger pan and steam for about 2 to 2 1/2 hours. Watch the water in the pan does not boil dry. It should look like a moist cake and spring back when touched. Serve hot with the Lemon Curd Sauce or the Vanilla Topping or Vanilla Ice Cream.

To make Gluten Free substitute the all-purpose flour for Gluten Free Flour plus 1 tea. Xanthan gum.

Vanilla Sauce ½ Cup sugar 3 Tablespoons Cornstarch 1 Cup whole milk ¼ cup butter 1 teaspoon vanilla

See directions below

Lemon Curd Sauce 1/2 Cup Sugar 2 Tablespoon Cornstarch 1 cup water 2 Tablespoons butter 1/4 cup FRESH lemon juice 1 teaspoon lemon zest ¼ teaspoon salt

Combine Sugar and cornstarch add liquid. Cook over medium heat until thickened, remove from heat. Add butter and flavorings.


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