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.
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:
- Baking powder
- Vanilla extract
- All-purpose flour
- Powdered sugar for garnish
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.
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:
- You can steam them on the stovetop or in your Instant Pot.
- You can simply boil them. I prefer to steam them, but other ways work well.
How to Make Carrot Pudding
- After the carrots are cooked and tender, you will combine the rest of the ingredients together.
- 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 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!
More Great Carrot Recipes
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
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
- 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.