Some recipes are more than food — they are memories served warm.

My grandmother used to make this steamed carrot pudding every winter, usually on quiet afternoons when the house smelled like cinnamon and vanilla. She never rushed it. “Good desserts take patience,” she would say while grating carrots at the kitchen table.

When the pudding finally came out of the mold, soft and fragrant, we knew something special was about to be served.

It’s hearty, gently spiced, and finished with the most comforting vanilla sauce. To this day, one bite brings me right back to her kitchen.

If you’re looking for a dessert that feels like a hug — this is it

Old fashioned steamed carrot pudding is a traditional heritage dessert made with freshly grated carrots, warm spices, dried fruit, and nuts, then gently steamed until incredibly moist. Topped with a rich vanilla sauce, this comforting recipe has been passed down through generations and remains a favorite during colder months and holiday gatherings.

Why You’ll Love This Recipe

• Old-fashioned and deeply comforting
• Perfect for cold weather gatherings
• Not overly sweet — beautifully balanced
• Even better the next day
• A true heritage recipe worth keeping

Ingredients

For the Pudding

• ½ cup butter, softened
• ½ cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup shredded carrots
• 1 cup peeled, shredded potatoes
• 1 cup raisins
• 1 cup chopped dates
• 1 cup chopped nuts

For the Vanilla Sauce

• ½ cup sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups cold water
• ¼ cup butter, cubed
• 2½ teaspoons vanilla extract
• Dash of ground nutmeg

How to Make My Grandmother’s Steamed Carrot Pudding

1. Start the Batter

In a large bowl, cream the butter and sugar until the mixture looks light and fluffy. Add the eggs and vanilla, mixing until smooth.

2. Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Gradually fold this into the butter mixture.

3. Fold in the Goodness

Stir in the carrots, potatoes, raisins, dates, and nuts. The batter will be thick — that’s exactly what you want.

4. Prepare for Steaming

Grease a 6-cup pudding mold (or a heat-safe bowl). Spoon in the batter and cover tightly with foil.

Place the mold on a rack inside a deep pot. Add about 1 inch of boiling water to the pot.

Cover and steam gently for 1¼ to 1½ hours, checking occasionally to add more water if needed.

A toothpick inserted in the center should come out clean.

Let the pudding rest for about 5 minutes before turning it out.

Make the Vanilla Sauce

In a small saucepan, combine sugar, cornstarch, and salt. Slowly stir in the water until smooth.

Bring to a boil over medium heat and cook until thickened, about 1–2 minutes.

Remove from heat and stir in the butter, vanilla, and nutmeg.

Serve warm over slices of pudding.

Don’t be shy with the sauce — my grandmother never was 🙂

Tips From My Grandmother’s Kitchen

• Grate the vegetables finely so the pudding stays tender.
• Don’t rush the steaming — gentle heat makes it incredibly moist.
• This dessert reheats beautifully.
• Try it with a scoop of vanilla ice cream for a modern touch.

Storage

Cover leftovers tightly and refrigerate for up to 4 days. Warm before serving to bring back that fresh-from-the-pot comfort.

Frequently Asked Questions

What is steamed carrot pudding?

Steamed carrot pudding is a classic dessert traditionally prepared by steaming a batter filled with carrots, spices, dried fruit, and nuts. The steaming method creates an exceptionally tender and moist texture.

Can I make steamed pudding without a mold?

Yes! A heat-safe bowl covered tightly with foil works perfectly.

Why is my pudding dense?

Overmixing the batter or shredding the vegetables too thick can create heaviness. Finely grated ingredients keep it soft.

Can this be made ahead?

Even better — the flavor deepens overnight.