Carrot Pudding
This vegetarian builds carrots, shortening and raisins into a proper meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegetarian β no meat or fish, based on every ingredient listed below.
Contains: Gluten Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel and grate the carrots, then steam or boil them until very tender, drain well and mash or finely chop to a soft pulp; let cool slightly.
- Preheat the oven to 170 C and generously grease a pudding mould or a deep baking dish.
- Cream the shortening with the brown sugar until light, then beat in the egg yolks one at a time followed by the mashed carrots.
- In a separate bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt, then fold the dry ingredients into the carrot mixture along with the raisins.
- In a clean bowl whip the egg whites to soft peaks and gently fold them into the batter to keep it light.
- Spoon the batter into the prepared mould, cover loosely with greased foil, and either steam over simmering water for about 90 minutes or bake in a water bath for 50 to 60 minutes until a skewer inserted in the centre comes out clean.
- Let the pudding rest for 10 minutes, then turn it out onto a plate and serve warm with a vanilla or hard sauce.
You'll use: Oven Β· Saucepan Β· Whisk Β· Baking dish Β· Steamer
Ingredient substitutions
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
Tips & common questions
How long does Carrot Pudding take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of brown sugar?
Try white sugar + 1 tbsp molasses per cup. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Carrot Pudding vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Carrot Pudding is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Carrot pudding with fruits.jpg by mari from tokyo, japan, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.