Description
An old-fashioned steamed dessert made with grated carrots, brown sugar, and warm spices. It’s finished with a glossy brown sugar sauce for a delightful sweet treat.
Ingredients
Scale
- 400 g (3 cups) grated carrots
- 200 g (1 2/3 cups) all-purpose flour
- 200 g (1 cup packed) light brown sugar
- 110 g (1/2 cup) unsalted butter
- 2 large eggs
- 8 g (2 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 g (1/2 tsp) salt
- 1 tsp orange zest
- 30 ml (2 tbsp) orange juice
- 240 ml (1 cup) milk
- For the brown sugar sauce: 100 g (1/2 cup) brown sugar, 60 g (4 tbsp) unsalted butter, 60 ml (1/4 cup) heavy cream
Instructions
- Prepare the carrots and dry mix: Grate carrots finely, then zest one orange and measure dry ingredients into a bowl. Whisk to blend.
- Cream butter and sugar, then add eggs: Cream butter and 100 g of brown sugar until light. Add eggs one at a time.
- Combine wet and dry ingredients: Add milk and orange juice, then fold in the dry mix until just combined.
- Fold in carrots and fill the basin: Fold in carrots and orange zest, then pour into a buttered pudding basin.
- Seal and steam: Cover the basin and steam for 40–45 minutes until a skewer comes out clean.
- Let the pudding rest: Allow to rest covered for 10 minutes before unmolding.
- Make the brown sugar sauce: Melt butter and brown sugar, then add cream and simmer until glossy.
Notes
Grate carrots finely for best texture. Be careful not to oversteame the pudding.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: American
Nutrition
- Serving Size: 150 g (1/2 cup)
- Calories: 360
- Sugar: 33 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg