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.
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.
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.
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 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!
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
Classic Carrot Pudding
- 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
- 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.