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.

raw carrots, eggs, butter, flour, sugar, and vanilla

Easy to find ingredients for the carrot pudding

You aren’t going to need any exotic ingredients for your carrot pudding, you are going to need only carrots, sugar, lots of eggs, and butter. I often buy baby-cut carrots because they are easy to use, 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 they can be. So grab that inexpensive bag of carrots and whip out that vegetable peeler.

a bowl of cooked carrots

Cooking the carrots

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

blending in butter to the carrot souffle

Blending carrot souffle all together

After the carrots are cooked and tender, you will combine the rest of the ingredients together. When the carrots are hot, it is important to be extra careful with the eggs. 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. 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 is carrot pudding is served the dish never comes back unless it is empty. People always wonder what is in this recipe. 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!

Here are more great carrot recipes

How to make cooked carrots
Honey Roasted Carrots
Luby’s Shredded Carrot Salad
Cracker Barrel Baby Carrots

homemade carrot pudding on a plate

classic carrot pudding on a plate

Classic Carrot Pudding

Classic carrot pudding is the perfect side dish for picky eaters. This sweet carrot pudding is one of the best recipes for fresh carrots!
5 from 3 votes
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Course: Side Dish
Cuisine: American
Keyword: Carrot pudding, Carrot Recipes
Servings: 8
Calories: 296kcal


  • 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

Equipment Needed

  • Mixing bowl
  • Baking dish


  • Wash and peel carrots. Cut carrots into 3 to 4-inch pieces. Cook carrots in a pot of boiling water for about 6 minutes, or until the carrots are fork-tender.
  • Drain carrots, and blend the carrots with a mixer, until they are smooth.
  • Preheat oven to 325.
  • In a large mixing bowl, combine mashed carrots, 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 mixture into a greased 1-1/2 quart baking dish or 9" square pan. Bake at 325F about an hour, or until set in the center.

  • To serve, lightly dust the top with powdered sugar.

Recipe Tips for the Cook

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


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
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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's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  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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