Best Ever Carrot Pudding

If you have never tried Carrot Pudding you are missing out on a real treat. Carrots are first cooked and then baked into a delicious pudding.

classic carrot pudding made with fresh carrots

What is a carrot pudding?

You might think that whenever you hear the word pudding, you may think of a chocolate or vanilla pudding. But the term “pudding” can mean something else completely.

In many cultures around the world, pudding can be something savory. Carrot pudding is both sweet and savory. It is believed that in medieval Europe carrots were used to make sweet cakes.

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:

  • Carrots
  • Sugar
  • Baking powder
  • Vanilla extract
  • All-purpose flour
  • Eggs
  • Butter
  • Powdered sugar for garnish
raw carrots, eggs, butter, flour, sugar, and vanilla

Carrot Buying Tips

For this recipe, I like to buy a large bag of carrots and it is ok if the carrots are HUGE. In fact, that far less expensive bag of carrots is going to taste sweeter in this recipe.

The larger the carrot means the sweeter it can be. So grab that inexpensive bag of carrots and whip out that vegetable peeler.

I often buy baby-cut carrots because they are easy to use. So if you don’t want to peel and cut carrots, then get baby carrots.

a bowl of cooked carrots

Cooking the Carrots

Cooking carrots until they are tender is the real key to this recipe. Once the carrots are cooked until they are fork-tender, that is when we are going to combine them with the remaining ingredients.

You can cook the carrots in two ways:

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

How to Make Carrot Pudding

  1. After the carrots are cooked and tender, you will combine the rest of the ingredients together.
  1. Blend the carrots with a mixer and then add in all of the ingredients together leaving the eggs and vanilla for last. If you add in the eggs too early, the mixture is very hot, and the eggs could cook from the heat of the carrots. You want the eggs to cook with the heat of the oven.
blending in butter to the carrot souffle
  1. When everything is combined, place it in a casserole dish, and then bake this sweet carrot pudding!
uncooked carrot souffle ready for the oven

Family Favorite Carrot Pudding

Whenever this old-fashioned carrot pudding is served, the dish never comes back empty. People always wonder what is in this recipe.

Oh, and sometimes this dish is called Carrot Souffle. Whether you want to call it pudding or souffle is up to you. Either way, it is super simple to make, and even those who hate vegetables love this dish.

I often make this recipe for holiday meals like Easter, Christmas, and even Thanksgiving. I also bring it to potluck dinners. This dish has always come back to the table empty!

homemade carrot pudding on a plate

More Great Carrot Recipes

Check out more of my easy side dish recipes and the best Thanksgiving dinner recipes here on CopyKat!

classic carrot pudding on a plate

Classic Carrot Pudding

Classic baked carrot pudding is the perfect side dish for picky eaters. This old-fashioned sweet carrot pudding is one of the best recipes for fresh carrots!
5 from 3 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: Carrot pudding, Carrot Recipes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 296kcal

Ingredients

  • 2 pounds carrots (about 8 medium-large) peeled, and cut into chunks
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons vanilla extract
  • 1/3 cup all-purpose flour
  • 4 eggs
  • 1/2 cup butter, melted

Instructions

  • Preheat oven to 325 degrees.
  • Grease a 1½ quart baking dish or 9-inch square pan.
  • Wash, peel, and cut carrots into 3-inch pieces. Cut the thicker pieces in half lengthwise so they are the same thickness and will cook evenly.
  • Cook the carrots in a pot of boiling water for about 6 minutes or until the carrots are fork-tender.
  • Drain the carrots and place them in a large mixing bowl. Puree the carrots with a mixer until they are smooth.
  • Add sugar, baking powder, vanilla, and flour. Beat for 3 minutes.
  • Continue to beat, slowly adding melted butter.
  • Add eggs, one at a time, beating well after each addition.
  • Pour the mixture into the greased 1-1/2 quart baking dish or 9-inch square pan.
  • Bake at 325 degrees for about 1 hour or until set in the center.
  • Lightly dust the top with powdered sugar just before serving.

Notes

Note: if your oven runs hot, reduce the temperature a bit to avoid scorching the bottom.

Equipment

Mixing bowl
Baking dish

Nutrition

Calories: 296kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 211mg | Potassium: 424mg | Fiber: 3g | Sugar: 30g | Vitamin A: 19420IU | Vitamin C: 6.7mg | Calcium: 64mg | Iron: 1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Jaclyn

    5 stars
    This is beyond amazing!! I made this recipe tonight for my family and I want to eat the whole thing!! Going to make this for everyone to try! So happy I found this recipe!! I followed all the steps exactly. Carrots are the new sweet potatoes!

  2. Bonnie

    5 stars
    I made this Carrot Pudding today and I really liked it. I had never heard of this recipe before so I just made half of it ,I will make this again.Thank you for all the work you put into this site.

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