Old Fashioned Carrot Pudding Easy Recipe

This old fashioned carrot pudding represents comfort food at its finest, transforming humble carrots into a sweet, cake-like side dish that bridges the gap between savory and dessert. Dating back to medieval Europe when sugar was precious and carrots provided natural sweetness, this timeless recipe creates a moist, flavorful pudding reminiscent of carrot cake. The magic happens when cooked carrots are transformed into a light, airy dish that even the most dedicated veggie-avoiders will devour.

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Why This Recipe Works

The secret to perfect carrot pudding lies in cooking the carrots until completely tender before blending them into a smooth base. This technique eliminates any fibrous texture while concentrating the natural sweetness. The combination of eggs and flour creates a light, soufflé-like consistency that’s neither too dense nor too airy. The result is a dish that tastes remarkably like carrot cake but serves as an elegant side dish.

Carrot Pudding Ingredients

You aren’t going to need any exotic ingredients for your carrot pudding. You are going to need only a few simple things. Here’s a list:

• Fresh carrots – Provide natural sweetness and the signature flavor base when cooked until tender
• Granulated sugar – Enhances the carrots’ natural sweetness and helps create the cake-like texture
• Baking powder – Creates lift and lightness for the perfect pudding consistency
• Pure vanilla extract – Adds aromatic depth and complements the carrot flavor beautifully
• All-purpose flour – Provides structure and helps bind all ingredients together
• Large eggs – Create richness and help achieve the light, airy texture
• Unsalted butter – Adds moisture and rich flavor throughout the pudding
• Powdered sugar – Creates an elegant finishing touch when dusted on top

Ingredient Substitutions

For a gluten-free carrot pudding, use gluten-free flour.

Substitute brown sugar for regular sugar for an extra depth of flavor. Brown sugar will give it a slight caramel accent.

Ditch the powdered sugar and top your baked carrot pudding with whipped cream or sour cream.

And, here’s a vegan carrot pudding recipe for all you vegan eaters out there.

Equipment Needed

• Mixing Bowl
• Hand Mixer
• 1-1/2 quart baking dish or 9-inch square baking pan

Cooking the Carrots

Cooking the carrots until they are fork-tender and then combining them with the rest of the ingredients is the real key to this recipe.

You can cook the carrots in two ways:

1. You can steam carrots on the stovetop or in your Instant Pot.
2. You can simply boil carrots in a saucepan. I prefer to steam them, but other ways work well.

Some people like to roast carrots in a little butter to really bring out their natural sweetness and flavor.

How to Make Carrot Pudding

1. Once the carrots are cooked and tender, blend them with a mixer in a large mixing bowl.
2. Add the other ingredients, leaving the eggs and vanilla until last. Adding the eggs too early will cause them to start cooking from the heat of the carrots.

3. Place the mixture in a casserole dish and bake at 325°F for 1 hour. If your oven runs hot, slightly reduce the temperature to avoid scorching the bottom.

Carrot Pudding Recipe Variations

This pudding recipe is a perfect classic, but it also lends itself to customization. So have fun with it and create your carrot pudding traditions! Here are a few ideas.

• Jazz things up with a grating of fresh ginger for some zing and fresh orange zest for added brightness.
• Instead of the vanilla, spice your pudding with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground cloves.
• Add raisins, orange juice, cinnamon, and nutmeg to turn the recipe into Christmas pudding. Click here for a helpful recipe.
• For an additional festive flavor, add 1/3 cup of brandy.
• For some added texture, include 1/2 cup of chopped pecans or walnuts.

How to Serve Carrot Pudding

This is a perfect dish to make for holiday meals like Easter, Christmas, or Thanksgiving. It’s also great to bring to potluck dinners or as a light lunch dish for bridal or baby showers.

Carrot Pudding also makes a good dessert. Try this pudding with:

• A dollop of brandy butter. 
• Serve with crème fraîche or a scoop of vanilla ice cream.

What Goes With Carrot Pudding

Carrot pudding can be served as a side dish with rich meat like pork loin or pork chops. It’s a pudding that also goes well with beef, ham, or lamb dishes such as:

• Baked Ham
• Lamb Chops
• Roast Beef
• Short Ribs

Storage & Reheating Instructions

• Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Room Temperature Storage: Cover and store for up to 3 days at room temperature in cool conditions.
• Refrigerator Storage: Keep covered for up to 5 days. Bring to room temperature before serving for the best flavor.
• Reheating Method: Warm individual portions in microwave for 30-45 seconds or reheat entire dish in 300°F oven for 10-15 minutes.

More Great Carrot Recipes

• Air Fryer Carrots
• Carrot and Raisin Salad
• Honey Roasted Carrots
• How to Boil Carrots
• Sweet Baby Carrots

Popular Vegetable Side Dish Recipes

• Asparagus Casserole
• Broccoli and Cheese
• Cooked Cabbage
• Fried Okra
• How to Cook Lentils
• Scalloped Corn
• Sweet Potato Casserole with Pecans
• Sweet Potato Souffle

Check out my easy side dish recipes and the best Easter recipes, Christmas recipes, and Thanksgiving recipes here on CopyKat!