Can I make this pudding ahead of time?

Absolutely! This pudding actually tastes even better the next day as the flavors have time to meld. Make it up to 2 days ahead, refrigerate, and reheat covered in a 300°F oven until warmed through. Make the sauce fresh or reheat it gently before serving.

Is this a dessert or a side dish?

While traditionally served as a dessert, especially with the vanilla sauce, this carrot pudding has roots as a side dish in some cultures. The natural sweetness of the carrots and apples makes it versatile enough to serve either way, depending on your meal.

Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes make a wonderful substitution and add another layer of natural sweetness. Just peel and grate them the same way you would regular potatoes. The cooking time remains the same.

My pudding seems too moist. What did I do wrong?

If your pudding seems overly moist, it could be due to extra water content in your vegetables. Make sure to measure the carrots and potatoes after grating, not before. You can also let the grated vegetables sit in a colander for a few minutes and gently press out excess moisture before adding them to the mixture.

Carrot Pudding Recipe

Name: Carrot Pudding Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup coarse dry bread crumbs; 1 cup brown sugar, packed; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon allspice; 1/2 teaspoon ground nutmeg; 1 large egg; 1 cup raisins; 1 cup peeled and grated raw potato; 1 cup peeled and grated carrot; 1 cup peeled and diced apple; 1/4 cup butter, melted; 1/2 cup granulated sugar; 2 tablespoons cornstarch; 1 cup water; Pinch salt; 2 tablespoons butter; 1–2 tablespoons vanilla extract

This delightful Carrot Pudding is a treasure of warm spices and hearty ingredients that come together to create something truly special. The combination of grated carrots, potatoes, apples, and raisins creates a moist, flavorful dessert that’s topped with a velvety vanilla sauce. Perfect for holiday gatherings or anytime you want to impress without spending hours in the kitchen, this pudding takes just 30 minutes to prep and rewards you with incredible flavor.

Why You’ll Love This Recipe

Surprisingly Simple: Despite its rich flavor profile, this pudding comes together quickly with everyday ingredients.
Wonderfully Versatile: Works perfectly as a dessert, but honestly, I’ve been known to enjoy it at brunch too!
Comforting Texture: The pudding has this incredible moistness with little surprises of fruit throughout each bite.
Make-Ahead Friendly: Prepare it ahead of time and just warm it up when you’re ready to serve.
Crowd Pleaser: Everyone from kids to grandparents will appreciate this unique treat that feels both nostalgic and fresh.

Ingredients You’ll Need

Bread crumbs: Creates a delightful texture base for the pudding. Panko works wonderfully here for that coarse texture we’re looking for.
Brown sugar: Brings that deep, molasses-like sweetness that makes this pudding irresistible.
Baking powder and baking soda: The dynamic duo that gives our pudding the perfect lift.
Salt: Just a touch to balance the sweetness and enhance all the other flavors.
Cinnamon, allspice, and nutmeg: This spice combination creates that warm, comforting aroma that will fill your kitchen.
Egg: Works as a binder to hold everything together beautifully.
Raisins: Golden raisins add little pops of sweetness throughout the pudding, though dark raisins work well too.
Potato: Believe it or not, grated potato adds incredible moisture to this pudding. Make sure to measure after grating.
Carrot: The star of our show! Adds natural sweetness, beautiful color, and great texture.
Apple: Granny Smith works perfectly, adding a subtle tartness that balances the sweetness. Measure after dicing.
Butter: Brings richness and helps create that tender crumb we’re looking for.
For the vanilla sauce: Sugar, cornstarch, water, salt, butter, and vanilla extract combine to create a sauce that takes this pudding to the next level.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Here are some delicious ways to switch things up:

Dried Fruit Mix: Swap the raisins for a combination of dried cranberries, chopped dried apricots, or currants.
Nut Addition: Fold in 1/2 cup of chopped walnuts or pecans for added texture and flavor.
Spice Variations: Add 1/4 teaspoon of cardamom or ginger to the spice mix for an extra dimension of flavor.
Sauce Alternatives: Try a warm caramel sauce or even a whiskey sauce instead of vanilla for special occasions.
Gluten-Free Version: Use gluten-free bread crumbs to make this suitable for those with gluten sensitivities.

How to Make Carrot Pudding

Step 1: Prepare Your Base

Preheat your oven to 350°F and grease a 2-quart covered baking dish. In a large bowl, combine the bread crumbs, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Stir them together until well mixed.

Step 2: Add the Wet Ingredients

Add the egg to your dry mixture and stir until incorporated. This helps bind everything together.

Step 3: Mix in the Fruits and Vegetables

Now for the fun part! Add your raisins, grated potato, grated carrot, and diced apple to the bowl. Stir until all ingredients are evenly distributed throughout the mixture.

Step 4: Finish the Batter

Pour in the melted butter and stir until the mixture is thoroughly combined. The batter will be thick and chunky – that’s exactly what we want!

Step 5: Bake to Perfection

Transfer your carrot mixture to the prepared baking dish. Cover with the lid (or tightly with foil if your dish doesn’t have a lid) and bake for 40-50 minutes, until the pudding is set and a knife inserted in the center comes out clean.

Step 6: Prepare the Vanilla Sauce

While the pudding bakes, make your sauce. In a saucepan, whisk together the sugar, cornstarch, water, and salt. Heat over medium heat, stirring constantly, until the mixture thickens to a beautiful sauce consistency.

Step 7: Finish the Sauce

Remove the saucepan from heat and stir in the butter and vanilla extract until smooth and glossy. The aroma alone is worth making this sauce!

Step 8: Serve and Enjoy

Serve the warm pudding topped with a generous drizzle of vanilla sauce. Each spoonful is pure comfort!

Pro Tips for Making the Recipe

Grate Don’t Process: Hand grating the vegetables gives the best texture. Food processors tend to make them too watery.
Fresh Spices Matter: This is a recipe where the quality of your spices really shines through – use fresh spices if possible.
Don’t Skip the Cover: Baking covered helps retain moisture, creating that perfect pudding texture.
Sauce Consistency: The vanilla sauce should coat the back of a spoon but still pour easily. If it gets too thick, add a splash of water.
Test for Doneness: Insert a knife in the center – it should come out mostly clean, but a few moist crumbs are fine.

How to Serve

This Carrot Pudding is versatile when it comes to serving options:

Perfect Pairings

Serve warm with a scoop of vanilla ice cream alongside the vanilla sauce for an extra indulgent dessert experience.

Holiday Presentation

For festive occasions, sprinkle the top with a dusting of powdered sugar and garnish with a small sprig of mint.

Brunch Option

Believe it or not, this makes a wonderful addition to a brunch spread, paired with some fresh fruit and coffee.

Make Ahead and Storage

Storing Leftovers

Store any leftover pudding in an airtight container in the refrigerator for up to 4 days. The flavors actually develop beautifully overnight!

Freezing

This pudding freezes surprisingly well. Wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

The best way to reheat is to cover the pudding with foil and warm in a 300°F oven for about 15-20 minutes until heated through. The sauce can be stored separately in the refrigerator and gently reheated on the stovetop or microwave, adding a splash of water if needed to thin it out.

FAQs

Can I make this pudding ahead of time?

Absolutely! This pudding actually tastes even better the next day as the flavors have time to meld. Make it up to 2 days ahead, refrigerate, and reheat covered in a 300°F oven until warmed through. Make the sauce fresh or reheat it gently before serving.
Is this a dessert or a side dish?

While traditionally served as a dessert, especially with the vanilla sauce, this carrot pudding has roots as a side dish in some cultures. The natural sweetness of the carrots and apples makes it versatile enough to serve either way, depending on your meal.
Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes make a wonderful substitution and add another layer of natural sweetness. Just peel and grate them the same way you would regular potatoes. The cooking time remains the same.
My pudding seems too moist. What did I do wrong?

If your pudding seems overly moist, it could be due to extra water content in your vegetables. Make sure to measure the carrots and potatoes after grating, not before. You can also let the grated vegetables sit in a colander for a few minutes and gently press out excess moisture before adding them to the mixture.

Final Thoughts

This Carrot Pudding is one of those special recipes that combines humble ingredients into something truly extraordinary. There’s something almost magical about how the carrots, potatoes, and apples transform when baked together with those warm spices. Every time I make it, people ask for the recipe, surprised by both its simplicity and its complex flavors. Whether for a family dinner or a special occasion, this pudding brings comfort and joy to the table. Give it a try – I promise it’ll become a new favorite!