I asked my Puddings & Pages email subscribers to let me know of any steamed pudding ideas they'd like me to try. Melissa asked for carrot cake. Well, Melissa, it was a great idea and it's now on my all time favorites list. Rather than slathering it with cream cheese frosting (which I adore!), I put it on the side. I made the pudding for a Fourth of July get together. Fireworks, a yummy steamed pudd, and family. Doesn't get any better than that!
INGREDIENTS
For the Carrot Cake Pudding:
For the cream cheese frosting (on the side):
Whisk together all ingredients. You have my permission to try a spoonful before serving. 😉
INSTRUCTIONS
Grease pudding basin.
In a bowl, whisk together flour, bicarb soda, baking powder, spices, and salt.
In a separate bowl, cream butter and both sugars until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla. Fold in grated carrots and dates/raisins.
Add dry ingredients in two batches, alternating with milk, mixing gently until just combined.
Spoon batter into the greased basin. Cover the basin with lid or foil to stop steam escaping, secure with string around the top of the basin making a handle for lifting out of pan when cooked.
Set the filled pudding basin on a small plate in a large pot, pouring in enough water to come halfway up the basin. Steam for 60-70 mins approximately.
Tips:
For the Carrot Cake Pudding:
- 1 ¼ cups plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup unsalted butter, softened (I used unsalted plant butter for the family with dairy allergies)
- ½ cup fine baking sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup raisins
- 1 cup pineapple chunks
- ¼ cup milk (I used almond milk)
- 2 1/2 cups (300 g.) confectioners' sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature (I used nondairy)
- 1/4 tsp. kosher salt
- 1 (8–oz.) block cream cheese, room temperature (I used non dairy)
- 1/2 tsp. pure vanilla extract
For the cream cheese frosting (on the side):
Whisk together all ingredients. You have my permission to try a spoonful before serving. 😉
INSTRUCTIONS
Grease pudding basin.
In a bowl, whisk together flour, bicarb soda, baking powder, spices, and salt.
In a separate bowl, cream butter and both sugars until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla. Fold in grated carrots and dates/raisins.
Add dry ingredients in two batches, alternating with milk, mixing gently until just combined.
Spoon batter into the greased basin. Cover the basin with lid or foil to stop steam escaping, secure with string around the top of the basin making a handle for lifting out of pan when cooked.
Set the filled pudding basin on a small plate in a large pot, pouring in enough water to come halfway up the basin. Steam for 60-70 mins approximately.
Tips:
- Keep water gently simmering, not boiling hard
- Check water level every 20–30 minutes
- Add hot water only (not cold)
- Keep lid tightly covered (this matters a lot for steaming)
Did you try the recipe? Do you have any questions? Please let me know below!