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

Description

Carrot Pudding is a warm, spiced dessert that’s perfect for cozy gatherings or holidays. This pudding features grated carrots, potatoes, apples, and raisins, combined with aromatic spices and topped with a luscious homemade vanilla sauce. Unique and flavorful, it’s a comforting dessert you’ll want to make again and again.

Ingredients

Units Scale

Carrot Pudding

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

Vanilla Sauce

1/2 cup granulated sugar
2 tablespoons cornstarch
1 cup water
Pinch salt
2 tablespoons butter
1–2 tablespoons vanilla extract

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a covered baking dish. A 2-quart or 2.25-quart dish works well for this recipe.
Prepare the Dry Mixture
In a large bowl, mix together the bread crumbs, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg until evenly combined.
Add Wet Ingredients
Stir in the egg, followed by the raisins, grated potato, grated carrot, and diced apple. Mix thoroughly to ensure all ingredients are well distributed.
Incorporate Butter
Stir in the melted butter until evenly combined. The mixture will be moist and chunky.
Bake the Pudding
Pour the carrot mixture into the prepared baking dish. Cover the dish with its lid or tightly with aluminum foil. Bake for 40–50 minutes, or until the pudding is set and fragrant.
Prepare the Vanilla Sauce
In a small saucepan, whisk together the sugar, cornstarch, water, and pinch of salt. Heat over medium heat, stirring regularly, until the sauce thickens and coats the back of a spoon.
Finish the Sauce
Remove the saucepan from heat, then stir in the butter and vanilla extract. Mix until the butter has melted and the sauce is smooth.
Serve
Serve the Carrot Pudding warm, topped with the vanilla sauce. Enjoy this comforting dessert fresh out of the oven!

Notes

Bread Crumbs: Coarse plain bread crumbs like panko bread crumbs work best for this pudding.
Raisins: Golden raisins are preferred, but dark raisins work as well.
Potato, Carrot, and Apple: These ingredients should be measured after being grated or diced.
Butter: Salted butter is used in this recipe for added flavor.
Covered Dish: If you don’t have a dish with a tight-fitting lid, aluminum foil can be used as an alternative. Be cautious when uncovering after baking.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 70
Sodium: 190mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 56
Fiber: 3g
Protein: 3g
Cholesterol: 45mg