- Dish type
- Steamed pudding
I received this recipe about 40 years ago from a friend who said it had been in her family for generations. I have given it as Christmas gifts many times and it's always very well received.
28 people made this
- 125g butter
- 200g caster sugar
- 200g plain flour
- 1 teaspoon bicarbonate of soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 140g grated carrots
- 150g sultanas
- 120g chopped walnuts
- Lemon sauce
- 150g caster sugar
- 1 1/2 teaspoons cornflour
- 1 pinch salt
- 300ml hot water
- 3 1/2 teaspoons butter
- 3 1/2 teaspoons lemon juice
- 1 1/2 teaspoons vanilla extract
MethodPrep:20min ›Cook:4hr ›Ready in:4hr20min
- In a large bowl, cream together the butter and 200g of sugar until light and fluffy. Combine the flour, bicarb, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, sultanas and chopped walnuts. Pour into a well-greased pudding mould. Cover the top with aluminium foil.
- Place the pudding mould into a large saucepan or casserole filled with 5cm of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mould. Serve with warm lemon sauce.
- To make the lemon sauce, mix together 150g of sugar, cornflour and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.
Reviews & ratingsAverage global rating:(22)
Reviews in English (21)
I just made this recipe for a gift for a friend. It turned out wonderfully. I used a roasting pan on the stove top to steam it.-16 Nov 2008
by kathy m.
My mother made a very similar recipe that came from my great aunt Ethel who was born in 1878. There was hardly any instructions on the recipe card and it is steamed in the oven, but no oven temp was mentioned. I use one stock pot surrounded by about 4 C. water, then put pudding into a smaller stock pot, one inside the other, steam at 250 degrees for about 3 hours. It is the most heavenly stuff! You wouldn't think it's rich, but it is. About 3/4 C. per serving is usually enough, and I make extra hard sauce to spoon over it, but without the lemon. Thanks for submitting your version- it will help me to tweak mine. It does make the house smell divine!-15 Oct 2009
FIVE STARS***** You will NOT be disappointed. This is almost exactly like my late grandmother's recipe, a family favorite for generations now. The only difference is she used brown instead of white sugar and also included 1 cup of grated potatoes, in addition to the carrots. Also, she went a little lighter on the nutmeg and heavier on the cinnamon. She topped it with a hard sauce, with rum. That was made by boiling water and adding it slowly to dry ingredients with whisk. Pour it back into a pan and boil for 3 minutes to thicken. Remove from heat and add butter and 1 T of rum (or other). Specific sauce ingredients: 1/3 c. sugar, 3 tbsp flour, 1/4 tsp nutmeg, 1/2 tsp salt, 3 cups boiling water, 2 tbsp. butter, 1 tbsp rum, brandy, or sherry). Yield 2 cups. YUM! A must serve wintertime treat. I'd be interested to know how you packaged your puddings for gifts -- I'd like to do that this year since I just bought some very cool antique steamed pudding molds on eBay.-23 Oct 2010
Old fashioned carrot pudding recipe - Recipes
Steamed Carrot & Potato Pudding
From "Recipes from America's Restored Villages" (by Jean Anderson)
This old fashioned steamed pudding
hails from the Boothbay Harbor
region of Maine. It's spicy, sweet
and moist. You will need a steamed
pudding mold for this recipe.
1 cup sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
1 cup sugar
1 cup seedless raisins, finely chopped
1 cup coarsely grated raw carrot (about 1 large carrot)
1 cup coarsely grated raw potato (about 1 medium sized potato)
1/4 cup melted butter
Place flour, soda, cinnamon, nutmeg, salt, cloves and sugar in a large mixing
bowl and stir well to mix.
Add raisins and using your hands toss in the dry mixture until evenly coated
(the raisins will stick together, but keep working at it until the clumps are broken
Add grated carrot and potato and mix in evenly with your hands. Add melted
butter and keep working in with your hands until evenly distributed. (The
mixture at this stage will be dry and crumbly -- but don't worry -- it will turn into
pudding during the cooking process).
Spoon mixture into a very well-buttered 1-quart steamed pudding mold and
snap on the cover. Lower onto a rack in a deep kettle containing about 1 inch of
boiling water. Check to make sure that the bottom of the pudding mod does not
actually touch the water.
Cover the kettle and steam the pudding for 3 hours -- the water on the bottom of
the kettle should boil slowly. Check occasionally and add more boiling water if
kettle is becoming dry -- but don't add too much (you don't want the water to
touch the bottom of the pudding mold).
When pudding has steamed 3 hours, lift gently to a cake rack and let it cool
upright for 10 minutes with the lid still on the pudding mold. Uncover modl,
loosen edges of pudding with a thin blade knife or spatula, then invert ona small
Cut into thin wedges and serve with fresh whipped cream. This is a pudding
that is heavy with raisins, potato and carrot. moist, dense and rich. Enjoy!
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.
Old Fashioned Carrot Pudding
Save, rinse, and thoroughly wash vegetable or soup cans for several weeks prior to making this recipe. You will need about half a dozen cans. Allow butter to warm to room temperature. Grate carrots and peeled potatoes into mixing bowl. Sift together into bowl flour, soda, and spices, stirring slowly into grated vegetables. Add softened butter and stir in. Slowly stir in sugar. Let batter rest for 5 minutes and stir in walnuts, fruit, and citron before spooning into cans, tapping to elminate air pockets. Fill cans 2/3 full. Do not overfill, because batter will expand when cooked. Cover tops of cans with aluminum foil and place on rack in 2-3 inch water bath in large pot. Steam at high simmer for 2 hours, making sure that cans are not touching the bottom or sides of the steamer pot. Serve piping hot with hard sauce (very traditional, recipe is in Joy of Cooking, but to me it's sickenly oversweet) or high quality vanilla ice cream (which we prefer now). This pudding can be steamed ahead of time and kept covered and refrigerated for several days, but it should be heated piping hot just before serving.
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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.
Pressure Cooker Steamed Carrot Pudding Cake
This is my Grandmother Hales&rsquo recipe. My step-mom got the recipe from my grandmother and started making it because my dad loved it. My sister has fond memories of my step-mother serving this cake, and asked me if I could convert it to a pressure cooker recipe.
I was a picky little eater when I was young and I don&rsquot remember eating this pudding/cake as a little girl. My guess is I saw there were carrots in it and wouldn&rsquot even give a try.
The original recipe included suet as an ingredient. Suet is very traditional in British steamed puddings, but not a common ingredient in American supermarkets. Although you can get suet from the butcher, it&rsquos generally something you have to pre-order and I decided not to use it in this recipe.
Several sites online suggested substituting frozen grated shortening for suet in recipes. So I changed the recipe to use all shortening instead of shortening and suet.
The original recipe called for walnuts, but I&rsquom not a walnut lover, so I substituted pecans. Feel free to use whichever one you&rsquod prefer.
Making Steamed Carrot Pudding Cake in an Instant Pot
My grandma and step mom often steamed the pudding in a coffee can. I decided to use my half size, 6 cup Bundt Pan so it would be in a pretty shape. The bundt pan shape also helps cook from the inside out too.
They usually served the pudding with a rum or lemon sauce. On my recent trip to the Caribbean island of Tortola, our hotel, left a welcome bottle of rum in our room. I decided to bring the rum home, and made a luscious buttery spiced rum sauce to serve with the pudding.
I think my sister is going to love this quick pressure cooker version of this old fashioned carrot pudding.
Follow our complete, step-by-step, photo illustrated directions to learn how to make, bake, and assemble this old fashioned recipe. A real Southern favorite. Printable recipe included.
This old fashioned version is a basic cake. It’s delicious, without the pineapple, coconut, raisins and some other things you might not like, or find in some of the more modern versions. Yes, we share our recipe for cream cheese frosting with pecans as well. You really need to try this one.
Sometimes I wonder why it takes me so long to post some of the most popular of Southern type recipes here on Taste of Southern. You would think I would have done this one a long time ago.
I love cake. And, as a friend of mine often says, “I’ve never met a cake I didn’t like.” Smile.
Carrot Cakes are certainly a favorite of cakes here in the South. You’ll not likely attend a church dinner, some type of social event, or family reunion, without finding a nice Carrot Cake sitting somewhere on the dessert table. It has a habit of showing up everywhere.
Most Carrot Cakes these days are made with pineapple, coconut, pecans, and some times raisins. They almost always have a Cream Cheese frosting. I refer to that one as the Ultimate Carrot Cake, and I hope to post that recipe before too long.
This one is more basic, without the pineapple, coconut or raisins. I refer to this one as an Old Fashioned Carrot Cake. It’s still delicious and many folks prefer it especially if they don’t like crushed pineapple. I do hope you’ll try it.
I often have wondered who was the first person to place carrots in a cake – and why. Not sure we’ll ever know the real answer, but they sure did create a great cake recipe from it.
This one is perfect for Easter, which is right around the corner at the time I’m sharing this one.
Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!
Old Fashioned Carrot Cake Recipe – You’ll need these ingredients for the cake. You’ll also need a cup of Canola oil which somehow refused to stand still for a photo. Please forgive me.
I’ve got the ingredients for the cream cheese frosting with walnuts further down.
We’ll start out by grating 2 cups of fresh carrots and then just setting them aside for the moment. Please grate the carrots yourself for the best flavor. The pre-grated or shredded carrots just can’t compare.
Crack 4 large eggs into a medium sized mixing bowl next.
Add 2 cups of granulated sugar to the bowl.
Add 1 cup Canola Oil.
Mix everything together with a mixer on Low to Medium speed. Mix just until combined.
Sift a bit more than the 2 cups of all-purpose flour called for in the recipe.
Use a spoon to scoop the sifted flour into your measuring cup. Fill the cup overflowing at first, then use the back of a butter knife to remove any excess until you have one level cup of sifted flour.
Place 2 level cups of sifted flour into another mixing bowl.
Add 2 teaspoons of Ground Cinnamon to the flour.
Add 3/4ths of a teaspoon of Baking Soda.
Add 1/2 teaspoon of Baking Powder.
Add 1/4th teaspoon of Salt.
Add 1/2 teaspoon of Ground Nutmeg.
Mix all of the dry ingredients together well. I like to use my whisk for this.
Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated with an electric mixer. Do not overmix the batter.
Scrape down the sides of the bowl as needed.
Add the 2 cups of grated carrots to the bowl.
Use a spatula or large spoon and fold the carrots into the batter.
Prepare your baking pans. I’m using 2 of the 8 inch round pans for my cake. I sprayed the inside of each pan with a cooking spray that already has flour in it first. Then, I placed a parchment circle in the bottom of the pan and sprayed that as well.
You could also just use oil to grease your pans lightly. Then sprinkle the inside with some flour and swirl it around until the bottom and insides of the pan are lightly coated with flour. Tap out any excess flour and you’re good to go. Smile.
Divide the batter as evenly as possible between the two pans. Lift each filled pan up about an inch and drop it on your countertop a couple of times to help remove any bubbles in the batter.
Pre-heat your oven to 350F degrees.
Place both layers on the middle or just below middle rack in your oven. Let them bake for 30 to 40 minutes at 350F degrees until the layers are done.
You can test them by inserting a wooden toothpick in the center of the layer. If it pulls out clean, your layers are done. If it pulls out with a few crumbs attached, your layers need to bake for a minute or two longer.
Also, the layers will start pulling away from inside the pan when they are done.
When the layers are done, remove them from the oven and place them on a wire rack or folded towel to cool for 10 minutes.
After 10 minutes, run a sharp knife around the inside of the pan to be sure the cake layer isn’t sticking to the inside of the pan. Then, flip the layers out of the pan and place them back on the wire racks to cool completely. The layers need to be completely cooled before you frost them.
Cream Cheese Frosting with Walnuts – You’ll need these ingredients
Place 1/2 cup of Butter and 1 3oz package of Cream Cheese in a large mixing bowl. Both the butter and the cream cheese should be at room temperature.
Start on Low speed with your mixer, then work up to Medium speed and cream the butter and the cream cheese together. This will take 4-5 minutes or longer to make sure they are both combined together and creamy and fluffy in texture. Don’t skimp on the time in doing this. Smile.
Add 1 teaspoon of Vanilla flavoring to the mixture.
Gradually sift in the sugar and continue to mix it all together.
Confectioners Sugar will about always have some lumps in it. You don’t want those in your frosting if you try to do any piping, flowers, or writing in your cake decorations.
As you mix, scrape down the sides of the bowl and up from the bottom of the bowl to be sure you get all the sugar mixed in.
Add the 1 cup of chopped Walnuts if you want to use them. You could make it without the nuts if you prefer. Your choice.
Use a spatula or large spoon to fold the nuts into the frosting.
Assemble your cake.
It’s hard to see in the photo, but I have a small turntable that I like to use to help frost my cakes. I have a piece of drawer liner on top of the turntable to keep my cardboard cake circle from slipping.
Place the cardboard cake circle, or plate if you’re using one, in the center of the turntable. Then, place just a dab of the frosting in the center of the board. This will help hold the cake layer in place while you work on the cake.
I cut small strips of parchment paper and place it around the outside edges of the cake board. This will keep the board or plate clean while you work on frosting the cake.
Place the first layer, top side down, on the cake board making sure you have it centered up on the board.
I like to fill a cake decorating bag with frosting and a large open round tip. Use this to pipe a circle of frosting around the outer edge of the cake layer.
You don’t have to do this of course, but I like that it gives me a fairly even height around the outside edge of the cake to help me put an even layer of frosting on top.
Now, pipe some more frosting inside the outer ring of frosting. It doesn’t matter what this looks like, but it would be a good time to practice if I would take advantage of the opportunity. Smile.
Use a spatula to spread the frosting evenly over the top of the first layer.
Center the second layer on top of the first layer.
Frost the top and the sides of your cake.
Your cake is now complete, or you can decorate it if you like.
I gently removed the pieces of parchment paper from the bottom of the cake. As you can see, the cake board is pretty clean. Just saying.
Let’s cut into it. Shall we?
Don’t judge my attempt to put carrot decorations on my cake. I’ve never had any talent for cake decorating, even though it’s something I’ve always wanted to learn. My hands just aren’t steady enough for it these days, but I still try a little something some times.
You will want to cover any leftovers and store the cake in your refrigerator. It should last several days and stay fairly fresh and moist as well. I hope you’ll try it and enjoy it.
Old fashioned carrot pudding recipe - Recipes
Steamed puddings have been popular for hundreds of years, and most experts agree that they originated in Great Britain. Since many of the first settlers on the North American continent were from England, and steamed pudding is thought to have been served on the first Thanksgiving, it is only right to serve a steamed pudding as one of the dessert offerings on Thanksgiving, as well as at Christmas and New Year’s celebrations. The good news is that steamed puddings can be made ahead in fact, according to a BellaOnline reader from the UK, should be made at least 6 weeks before serving, wrapped tightly in waxed paper and then foil, and stored in a cool, dark place to “mature.”. Although the puddings can be reheated in the microwave, it’s much better when they are reheated by steaming. Most steamed puddings are served with a rich warm buttery sauce, and some also include what is called “hard sauce,” a butter sugar concoction that is thick enough to pipe on top of each serving. Alternately, steamed puddings an be served with whipped cream or light custard.
The following Old Fashioned Steamed Carrot Pudding is moist and delicious, and will evoke memories of childhood from those guests over 50 the pudding may be a new experience for those under 50, but it will be a great culinary experience that will warrant repeating in years to come.
1/2 cup butter
1 cup sugar
1 cup brown sugar
1 cup raw, finely grated carrots
1 cup chopped dates
1 cup chopped walnuts
3/4 cup raisins
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 1/2 cups dry bread crumbs
- Spray an 8-10 cup pudding basin or mold (a Bundt pan also works) with non-stick spray set aside.
- Cream the butter and sugars add the eggs and beat until light and fluffy.
- Add the carrots, dates, walnuts, and raisins.
- Mix the flour, baking soda, salt, cinnamon, cloves, and nutmeg pour into the carrot mixture and mix well.
- Stir in the breadcrumbs.
- Pour the mixture into the prepared mold.
- Spray a piece of aluminum foil and spray with non-stick spray cover the mold tightly with the foil.
- Place the mold in a steamer and steam 3 hours.
- Remove from the steamer, let cool 15 minutes, then unmold onto a serving platter.
- If making ahead, cover tightly with plastic wrap, wrap in a layer of foil, and freeze or refrigerate. When ready to serve, place back in the mold and steam until heated through.
- Sauce: Mix the brown sugar, and flour until there are no lumps add the butter and microwave until melted and bubbly, stirring every minute. Alternately, heat in a saucepan on the stovetop.
- Whisk in the water and microwave until boiling.
- Stir in the flavoring or liqueur, and pour over each serving of warm pudding.
Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 11 g
Cholesterol 77 mg
Sodium 534 mg
Total Carbohydrate 76 g
Dietary Fiber 1 g
Sugars 17 g
Protein 6 g
Vitamin A 65% Vitamin C 3% Calcium 0% Iron 13%
Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.
Carrot Cake RecipeWith Pineapple
- 1 1/2 cups sifted all-purpose flour
Sift together sifted flour, sugar, baking powder, baking soda, cinnamon, ginger and salt into a stand mixer bowl.
Add oil, eggs, grated carrots, crushed pineapple and vanilla extract.
Stir together with a spoon until all is moistened.
Turn mixer on medium speed and beat for 2 minutes.
Scrape down sides and bottom of bowl.
Pour into a 9" x 9" x 2" inch baking pan that has been lined with parchment paper, lightly greased and sprinkles lightly with flour.
Bake in a preheat oven 350F. for 30-35 minutes or until cake tests done when tested with a toothpick in the center.
Remove from oven and let cool 10 minutes.
Run a knife around edges to loosen cake and invert on a cake cooling rack.
When cake has completely cooled place on a cake plate.
Frost with Pineapple Cream Cheese Frosting.
May be served plain without frosting and served plain or wit vanilla ice cream or Homemade Whipped Cream as in the top Carrol Cake Recipe.
Cut into squares or rectangles to serve.
Pineapple Cream Cheese Frosting
- 1 (6 oz.) package cream cheese, softened at room temperature
- 1/4 cup (1/2 stick) butter, at room temperature
- 1 teaspoon pure vanilla extract (can use white vanilla for a brighter white frosting)
- 3 cups sifted powdered sugar
Cream cheese and butter about 30 seconds on medium mixer speed.
Add a little powdered sugar at a time, creaming well after each addition.
When the frosting starts to get too thick start adding pineapple juice a tablespoonful at a time to keep it at a good spreading consistency.
Turn speed to high speed to cream a butter cream type frosting.
You may need to adjust the amount of sugar or pineapple juice to get it to the right spreading consistency, depending on the temperature in the kitchen.
History Of The Carrot Cake Recipe
According to food historians, Carrot Cake Recipe as we know it today, probably evolved from carrot pudding in Medivieval Times.
George Washington served a Carrot Tea Cake Noverber 25, 1783
The first Carrot Cake Recipe that can be found to date in the United States was published by a women's club cookbook, in Wichita, Kansas, 1929, titled "The Twentieth Century Bride's Cookbook ".
Then, according to my historical source, the Carrot Cake Recipe seemed to disappear from cookbooks until Peg Bracken included it in one of her newspaper columns in the early 1960s or 1970s.
Please note above, I was given the handwritten recipe by my supervisor in 1958.
I don't know if the dates are incorrect concerning Peg Bracken's newspaper column or the recipe I was given was published elsewhere around that time.
I personally own dozens of old cookbooks and I can not find a single Carrot Cake Recipe listed in any of them before the 1960's.
- 30 slices white bread, lightly toasted
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 eggs, lightly beaten
- 2 cups chicken broth
- 2 teaspoons rubbed sage
- 1 teaspoon garlic powder
- salt and pepper to taste
Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.